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Friday, July 15, 2016

Spatchcocked Roast Chicken With Couscous


I discovered Nigel Slater's cooking from the IHCC group when they started doing recipes by the acclaimed chef. Then they showed some of his  cooking shows on TLC as well. And I love his method of cooking, fuss free, using easily available ingredients.  So when this week's theme was announced at the IHCC, cook any recipe by Nigel Slater I decided to do his Roast chicken dish . I am partial to roast chicken recipes and love making extras  so I have enough left overs.
 This recipe is also a one pot one as the coucous gets cooked in the pan itself soaking up all the juices left in the pan after the chicken is roasted.  Couscous makes a great weekday dinner meal as you just have to add hot water and its ready within less than 10 minutes.

Anyway I didn't have rocket so I left it out. Used two little chickens as you know the boys fight over the drumsticks.

Recipe: Spatchcocked chicken with Couscous, recipe adapted from Nigel Slater's recipe. 

2 ( 1200g) chicken
4 tbsp olive oil
1 tsp dried thyme
2 whole heads of garlic cut in half, ( no need to remove each bulb or skin them just half the whole bulb)
1 lemon halved
1 tsp dried chilli flakes
a generous pinch of ground black pepper
salt
1 1/2 cups water
1 chicken stock cube
1 1/4 cup couscous

First thaw the chicken, ( if using frozen, wash and wipe).  Then using a pair of kitchen scissors  , cut all the way in the back . ( click here to see how). Turn the chicken over and flatten it by pressing down on it. Set aside.

Now in a small bowl mix the chilli flakes, pepper,  salt, and juice of the lemon, ( don't throw the  lemons after juicing them)  thyme and olive oil. Mix and pour it on the prepared chicken and massage it through.

Pop into a roasting tray or baking tray, arrange the garlic around and under the chicken and also the left over squeezed lemons . Pop into a preheated oven  at 200 degree Celsius  for about 45- 1 hour, mine took a little longer as I had two . It depends on the type of oven too. To check if don't , insert a sharp knife into the joint between the thigh and drumstick and if the juice runs clear with no blood then its done.

Once done, remove the chicken, place it in a large plate, loosely covered with foil. Remove the garlic  cloves by squeezing the skin, give the lemons a squeeze , and remove them. Spoon some of the extra fat from the pan and any  burnt  bits. Then place the tray on the stove top over a medium heat. Add water and stock cube and if you like a tiny bit salt ( do this after tasting the broth) and bring to a boil. Once it starts to boil add the couscous , switch off heat cover with  foil and leave for 10 minutes. Fluff it up with a fork. Joint the chicken and serve on top of the couscous and a nice green leafy salad.

Enjoy!!

Linking this over at the IHCC's theme for this week :  monthly featured chef ; Nigel Slater




15 comments:

  1. I am too a fan of Nigel Slater. Your roasted chicken looks really fresh and tasty.

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  2. I have two books from Nigel Slater but never cooked anything out of them... Shame! This dish looks delicious, pinned!

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  3. I love almost all of Nigel's recipes. This is wonderful and what a good idea to cook two chickens. Saving your post and recipe :-)

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  4. Great idea to cook 2 chickens when you have drumstick lovers in the house. How delicious that couscous must be cooked in the chickens' roasting juices and stock.

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  5. I love the ease and love with which Nigel Slater cooks each dish... This sounds absolutely yum dear...

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  6. I bet the couscous had lots of flavor cooking in the juices. Love a quick and easy one-pot meal. ;-)

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  7. I've spatchcocked chickens a few times to cook on the grill. I love how they turn out. I hadn't thought of roasting them. This recipe sounds wonderful, so I'll be sure to give it a try when it cools down a bit. :)

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  8. roasted chicken is mouthwatering

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  9. One pot idea to have couscous soaking up all the juicy goodness of the roasted chicken is brilliant. Fantastic dish!

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  10. I'm with you on anything roast chicken! I'll try to cook extra if I can. I love the leftovers, especially in fried rice!
    Your chicken and the couscous looks delicious, the perfect fuss-free one dish meal!

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  11. I used to love watching him on tv but it's been a while. His recipes are usually simple and unfussy enough for home cooks to get right. The older I get the more impatient I seem to be with complicated recipes that require unusual ingredients or have too many stages. Your dish looks perfect for a lovely dinner.

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  12. Hi Nammi,

    I like Nigel Slater's recipes too. Simple and flavoursome. Definitely have to cook two chicken instead of just one :p

    Zoe

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  13. Finger-licking delicious, Nammi. I love Nigel Slater's recipes too. For me, the simpler, the better. :)

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  14. I love this method of cooking chicken. Makes cooking much faster! I bet the couscous was so flavorful. A wonderful family meal:)

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