Moroccan Roast Chicken with Spiced Toasted Couscous
Moroccan Chicken

Someone's mother attended a cooking school and returned with this recipe which quickly became a firm favourite.

It combines all the elements of a great 'one dish meal' - meat, vegetables, spices, fruits and grains, all combining to deliver great taste and texture.

It makes terrific camping food whether the chicken is roasted in a camp oven or broken up and barbecued. It's equally at home being cooked in a conventional oven or pan at home.

Some of the ingredients may be a little unfamiliar to western cooks but most gourmet delicatessens will be able to track them down.

Harissa is a chilli based sauce from Tunisia and is made from a combination of peppers and spices. Pomegranate molasses and orange blossom water are not found in everybody's pantry but add interesting flavours nonetheless.

Ingredients

A whole chicken cut into pieces and patted dry.

1 tablespoon of Harissa

2 tablespoons of Pomegranate Molasses

600 grams of Pumpkin, cut into 1½cm pieces.

1 tablespoon of extra virgin olive oil

1 bunch of English Spinach

Good pinch of Saffron threads, crumbled and soaked in ¼ cup of boiling water

250 grams of Toasted Couscous

100 grams of blanched Almonds

A pinch of ground cinnamon

1 teaspoon of orange blossom water

75 grams of raisins

2 tablespoons of chopped coriander leaves

Salt and freshly ground black pepper

Squeeze of lemon juice (optional)


Method

Rub the pomegranate molasses, harissa and a pinch of salt over the chicken pieces.

Roast, BBQ or pan fry the chicken pieces until cooked. About 30 minutes in a hot oven.

Remove from the heat and rest for 10 minutes.

At the same time, rub the pumpkin with the olive oil, salt and pepper and roast for 25 minutes or until cooked.

Wash, dry and roughly chop the spinach.

Boil 750ml of water with a pinch of salt, add the saffron liquid and simmer the couscous for 8-10 minutes or until cooked.

Drain and rinse the couscous.

Add the warm pumpkin and couscous to the chopped spinach in order to make it wilt.

Season with salt and pepper.

Place the almonds on a tray or pan and dry roast until golden brown.

Roughly chop the almonds and add to the spinach.

Toss the cinnamon, orange blossom water, raisins and coriander leaves through the spinach.

Serve by laying the cooked chicken pieces and pumpkin on top of the spinach leaves and couscous.


Savoury Baked Potatoes are another easy, one dish camping meal.

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