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Moroccan chicken with beetroot couscous
Moroccan chicken with beetroot couscous
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Prep Time:
95 minutes
Cook Time:
50 minutes
Total Time:
145 minutes
Indulge in a succulent BBQ roast for weekend gatherings.
Ingredients:
  • 1.5kg whole chicken
  • 160g pouch Moroccan home-style marinade
  • 8 (2 bunches) baby beetroot, trimmed
  • 250.00 ml couscous
  • 62.50 ml currants
  • 191.25 gm chicken style liquid stock
  • 65.63 gm orange juice
  • 82.50 ml chopped pistachio kernels, toasted
  • 125.00 ml chopped fresh coriander leaves
  • Fresh coriander leaves, to serve
  • Lemon wedges, to serve
  • 2 tsp finely grated orange rind
  • 42.00 gm orange juice
  • 56.88 gm olive oil
Instructions:
  • Rinse the whole chicken, including the cavity, under cold running water, then pat it dry with paper towels. Place the chicken breast side down on a cutting board. Cut along each side of the backbone with kitchen scissors. Flip the chicken over and press firmly on the breastbone until it breaks. Transfer the chicken to a baking dish, rub both sides with marinade, cover, and refrigerate for 1 hour.
  • Rinse the beetroot thoroughly, pat it dry, and transfer it to a small disposable foil baking tray. Cover it with foil.
  • Preheat barbecue with the hood closed on high. Arrange the chicken breast side up in a disposable foil baking tray. Adjust heat to medium. Grill the chicken and beetroot with indirect heat for 45 minutes or until cooked through. Cover the chicken with foil and let it rest while cooling the beetroot. Wear gloves to peel and quarter the beetroot.
  • Prepare the Orange dressing by placing all ingredients in a sealed jar. Add salt and pepper for seasoning. Seal the jar tightly and shake well to mix everything together.
  • In a heatproof bowl, combine couscous and currants. In a saucepan, heat stock and juice until boiling. Pour the hot mixture over the couscous. Cover and let it sit for 5 minutes. Fluff with a fork to separate grains before serving.
  • Combine chopped pistachios, fresh coriander, and dressing; toss well. Sprinkle with beetroot. Cut chicken into portions. Serve with couscous salad, coriander, and lemon wedges.

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