Name: Filipino Pinoy BBQ Chicken with minted pea couscous
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1.35 kilogram Turk's corn-fed free range Filipino Pinoy BBQ butterflied chicken; 1 teaspoon chicken stock powder; 2 spring onions, sliced; 1 pinch dried chilli flakes; 1/2 teaspoon ground cumin; 1 tablespoon olive oil; 1 cup frozen minted peas, thawed; pinch each of salt and pepper; 1 cup dry couscous; 1 cup boiling water; handful each parsley and mint, coarsely chopped, plus extra to garnish; zest and juice 1 lemon

Ingredients

1.35 kilogram Turk's corn-fed free range Filipino Pinoy BBQ butterflied chicken

1 teaspoon chicken stock powder

2 spring onions, sliced

1 pinch dried chilli flakes

1/2 teaspoon ground cumin

1 tablespoon olive oil

1 cup frozen minted peas, thawed

pinch each of salt and pepper

1 cup dry couscous

1 cup boiling water

handful each parsley and mint, coarsely chopped, plus extra to garnish

zest and juice 1 lemon

Method

1.Preheat oven to 180°C. Remove chicken from bag, place in an ovenproof dish, bake for about 1 hour.

2.Whisk together stock powder, spring onions, chilli, cumin and oil. Add peas; season. Stir in couscous, pour over boiling water; stir, cover, stand for 10 minutes. Fluff with a fork, add chopped herbs, lemon zest and juice.

3.Place couscous topped with chicken on serving platter, garnish with herbs.

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