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Active Time: 20 Minutes
Total Time: 2 Hours 10 Minutes
Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
Tie the legs of the chicken together, tuck the wings under the body. Place the chicken on a wire rack in a baking dish, brush with melted butter and sprinkle with cumin. Pour 1/2 cup water into the dish and bake at 350 degrees F for about 1 3/4 hours, or until golden brown and tender.
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Put the couscous in a bowl and pour over the boiling water. Let stand for 2 to 3 minutes, or until the water is absorbed.
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Heat the butter in a frying pan, add the onion, garlic, seeds, chili pepper and spices and cook, stirring, until the onion is soft. Add the couscous, currants and chick peas, and cook, stirring, until well combined and heated through.
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When the chicken is cooked, remove from oven. Drain the fat from the dish, heat the remaining juices, stirring, until well browned. Then add the cumin seeds and cook, stirring, until fragrant. Add the stock and honey and simmer, uncovered, for about 2 minutes, scraping the base of the pan. Strain the sauce, sere with the chicken, couscous and harissa.
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NOTE: The couscous can be made a day ahead. *Harissa is a hot Tunisian chili sauce that is usually available from Middle Eastern stores.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
52g |
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