Photography by: Todd Eyre
Styling by: Lauren Freeman
This recipe was first published in Taste magazine.
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Ingredients
Couscous
To serve
Method
1.Preheat oven to 200°C. Place onion, celery, chopped tomatoes, chilli flakes, sultanas, pistachios and capsicum in a deep casserole dish with a few pinches of salt and pepper and mix well.
2.Place chickens onto vegetable mixture. Stir saffron and spices into hot stock and pour over birds. Cover casserole with a lid or foil, transfer to the preheated oven and bake for 1 hour.
3.While chickens are cooking, make the couscous. Heat 50ml of olive oil on medium heat in a heavy-based saucepan, add onion, garlic, cumin and ginger and gently fry for 3-4 minutes. Add the chopped apricots and set aside.
4.Place couscous in medium bowl and pour hot stock on top. Cover with plastic wrap and leave to steam for 10 minutes. Add remaining olive oil and toasted almond slices. Fold in onion mixture, lemon juice and most of the herbs. Season to taste.
5.Remove lid or foil from chickens, baste with some of the cooking liquor and sprinkle with rosemary and thyme. Bake for another 20 minutes. Remove casserole and check meat is cooked by inserting a small knife into thickest part of meat – the juices should run clear.
6.To finish, bring a saucepan of lightly salted water to the boil, add baby carrots and cook for 5-8 minutes or until tender. Drain in a sieve.
7.When cool enough to handle, cut carrots in half lengthways.
8.To serve, scatter carrots onto casserole along with micro herbs, and drizzle with extra virgin olive oil. Place couscous in a bowl, scatter with remaining herbs and serve with chicken.
Note
- Serves 4-6. – To toast sliced almonds, spread on a baking tray lined with baking paper and toast in a 180°C oven for 6-8 minutes or until golden; watch closely so they don’t burn.
