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Spatchcocked chicken with kale-couscous tabouleh
Spatchcocked chicken with kale-couscous tabouleh
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delight the family with flavorful spiced chicken and kale-couscous tabouleh by Curtis Stone.
Ingredients:
  • 1 large whole chicken (about 2kg), backbone removed with kitchen shears
  • 7.50 gm sweet paprika
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 36.40 gm olive oil, divided
  • 382.50 gm reduced-salt chicken stock, plus extra for couscous
  • 1 lemon, cut into thin slices
  • 250.00 ml couscous
  • 50g green kale, stems removed, leaves coarsely chopped
  • 2 spring onions, sliced
  • 62.50 ml fresh dill leaves, loosely packed
  • 62.50 ml fresh flat-leaf parsley leaves, loosely packed
  • 62.50 ml fresh mint leaves, loosely packed
  • 86.25 gm toasted walnuts, chopped, loosely packed
Instructions:
  • Preheat the oven to 200C (180C fan-forced). Place the chicken, skin side up on a chopping board and flatten it by pressing down firmly on the breastbone. In a small bowl, combine paprika, coriander, cumin, 1 teaspoon sea salt flakes, and 1/2 teaspoon freshly ground black pepper. Rub the chicken with 1 tablespoon oil and coat it evenly with the spice mixture.
  • Heat 1 tablespoon oil in a large ovenproof frying pan over medium heat. Cook chicken, skin side down, until golden (about 3 minutes). Transfer chicken to a plate. Add chicken stock and lemon to the pan, bring to a simmer. Return chicken, skin side up, to the pan without wetting the skin. Roast in the oven for 45 minutes until fully cooked. Remove pan from the oven, let chicken rest. Pour pan juices into a measuring cup and skim off excess fat.
  • Combine chicken stock with reserved braising liquid to make 1 cup total liquid. Bring to a boil in a saucepan, then stir in couscous. Cover and let sit for 10 minutes until absorbed. Fluff with a fork. In a food processor, chop kale, spring onions, dill, parsley, and mint. Mix in walnuts and herbs. Combine with couscous, season with salt and pepper.
  • To serve, spoon the tabouleh onto a platter and place the rested chicken on top. Drizzle the accumulated chicken juices over the chicken and serve with the braising liquid. Carve and enjoy the chicken.

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