Name: Spiced honey-glazed roast chicken recipe
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 1
Ingredients: 89.38 gm honey; 42.00 gm orange juice; 2 tsp ground allspice; 1 tsp dried chilli flakes; 2 garlic cloves, crushed; 75.08 gm extra virgin olive oil; 1.6kg whole chicken; 250g packet pearl couscous; 255.00 gm chicken style liquid stock; 40.00 ml dried cranberries; 82.50 ml dried apricot, quartered; 1 large zucchini, thickly sliced diagonally; 82.50 ml fresh coriander leaves; 82.50 ml fresh mint leaves; 40.00 ml natural sliced almonds, toasted; 42.00 gm lemon juice

Spiced honey-glazed roast chicken recipe

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Prep Time:
20 minutes

Cook Time:
75 minutes

Total Time:
95 minutes

Elevate your Sunday roast with a simple sweet and spicy twist.

Ingredients:

89.38 gm honey
42.00 gm orange juice
2 tsp ground allspice
1 tsp dried chilli flakes
75.08 gm extra virgin olive oil
1.6kg whole chicken
250g packet pearl couscous
255.00 gm chicken style liquid stock
40.00 ml dried cranberries
82.50 ml dried apricot, quartered
1 large zucchini, thickly sliced diagonally
82.50 ml fresh coriander leaves
82.50 ml fresh mint leaves
40.00 ml natural sliced almonds, toasted
42.00 gm lemon juice

Instructions:

Preheat a barbecue grill with hood closed on medium heat. In a small saucepan over medium heat, combine honey, orange juice, allspice, chili, garlic, and 1 tablespoon of oil. Bring mixture to a boil and simmer for 1 to 2 minutes until slightly thickened.
Dry the chicken thoroughly with paper towels and lay it in a foil baking tray. Brush the chicken with half of the honey mixture. Cook with the grill hood closed, using indirect heat, brushing twice with the remaining honey mixture, for 1 hour and 15 minutes or until the chicken is golden and its juices run clear when the thickest part of the thigh is pierced with a skewer. Cover the chicken with foil and let it rest for 10 minutes before serving.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add couscous and cook for 1 minute, stirring constantly. Pour in the stock and 1 cup water, then cover and simmer. Stir occasionally for 8 to 10 minutes until the liquid is absorbed. Mix in dried fruit.
Place the zucchini in a bowl and drizzle with 1 tablespoon of oil, toss to coat. Grill the zucchini for 3 to 4 minutes on each side until lightly charred. Combine the grilled zucchini with coriander, mint, almonds, lemon juice, remaining oil, and couscous mixture. Season with salt and pepper, then toss to combine.
Transfer the fluffy couscous into a beautiful serving dish. Arrange the succulent chicken on top and generously drizzle with the delicious pan juices. Present and enjoy!

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