Roast Corn-Fed Chicken with Lemon Couscous

    1 hour 10 minutes

    A great way to serve a roast chook. These simple extra flavourings add a special touch. You don't really have to use corn-fed chicken, naturally the recipe will work regardless of what the chicken ate. We just found it was particularly delicious when we used a corn-fed bird.

    Herbie's Spices

    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 6 cloves garlic, peeled
    • 1 corn-fed chicken (size 14 or 16)
    • 3 teaspoons Herbie's Spices Lemon Herb Pepper (divided)
    • 1 tablespoon olive oil
    • 2 wedges preserved lemon
    • 1/2 teaspoon Herbie's Spices Ras el Hanout
    • 1 cup quick-cook couscous

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Halve one clove of garlic and rub the cut side over the chicken skin, then use 2 teaspoons of lemon and herb pepper to rub chicken all over.
    2. Put oil in baking dish, place chicken and garlic in pan and roast at 180 degrees C for 1 hour or until cooked.
    3. Meanwhile finely chop the preserved lemon and mix the lemon, Ras el Hanout, and the third teaspoon of lemon and herb pepper with the dry couscous.
    4. When chicken is cooked, prepare the couscous, following directions on the pack.
    5. Serve chicken on couscous, and spoon a little of the pan juice over.

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