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Spiced roast chicken and couscous

I was expecting some good guests and wanted to do something a bit different then the classic roast chicken. This is the perfect alternative and something you must try. This time I used a whole chicken but you can also use chicken pieces, just remember to adjust the cooking time, usually the pieces take around 20-30 minutes less then the whole chicken.

1 large chicken

1 1/2 tablespoon paprika

1/2 tablespoon turmeric

1 teaspoon cumin

1 lemon, preferably unwaxed

small handful chopped coriander

small handful chopped flat leaf parsley

50 ml olive oil

salt and pepper

Preheat oven to 200°. Put the chicken in a roasting tray. Mix all of the other ingredients and pour them over the chicken. Put in the oven for an hour and fifteen minutes, make sure you adjust the time for the size of your chicken. Just don’t overcook or undercook the chicken. If you hold up the chicken and the liquid coming out is clear, the chicken is ready. Rest the chicken for 10 minutes. If you want crispy skin, rest it with the breast side up. But if you want juicy breasts flip the chicken over and let it rest breast side down. All the lovely juices will run straight into them and make them nice and juicy :)

With this I made some really nice couscous.

350 gr couscous

Chicken stock

few saffron strands

1 cup chopped dried fruits of your choice, I used apricots and figs

1/2 cup chopped coriander

2 tablespoons olive oil

Cook the couscous as directed on the package but instead of using water you use chicken stock and a bit of saffron. Remember with the saffron that a little goes a long way and you just need a tiny pinch to get a lot of flavor. When the couscous is ready, loosen it with a fork and mix in the other ingredients.

The last thing I did was a simple cold cucumber sauce.

300 ml creme fraiche, sour cream or Greek yoghurt

Small handful fresh coriander, chopped

1/4 cucumber

1/2 teaspoon cumin


1-2 tablespoons runny honey or maple syrup

1 small clove of garlic or half a larger one

Put the creme fraiche or what ever you are using into a bowl. Cut the cucumber in half, lengthways, and remove the core. Finely chop or grate into the bowl. Grate or crush the garlic and add to the bowl. Add the cumin and coriander and season with a little bit of salt and the honey or syrup. If you can let this sit for a while it will make it even better :)

A simple Sunday roast dinner from me to you :)

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