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Recipe: Moroccan-Style Roast Chicken with Couscous

Admin · July 29, 2020 ·

Courtesy of Oliver Twist Winery

Spiced Couscous with Raisins and Almonds

  • 2 C hot water
  • 3/4 C raisins
  • 4 Tbsp butter, divided
  • 3 Tbsp Oliver Twist Kerner wine
  • 1/2 tsp saffron threads (optional)
  • 1C couscous
  • 1 medium onion, diced
  • 3/4 C sliced, toasted almonds
  • 2 Tbsp ground cinnamon
  • Salt and pepper to taste

METHOD

  1. Soak raisins in hot water for 15 minutes to soften, then drain water into a large saucepan (reserve raisins).
  2. Add 2 Tbsp butter, Kerner and saffron (if using) to the pan with water, and bring to a boil.
  3. Stir in couscous, cover and remove from heat. Let stand for about 15 minutes to absorb the liquid.
  4. Melt 2 Tbsp butter, add onion and cook until translucent.
  5. Mix the onion, raisons, almonds and cinnamon into the couscous.
  6. Add salt and pepper to taste, and serve warm with the roast chicken. Pair vegetables and your favourite people.

Moroccan-Style Roast Chicken

  • 1/4 C butter, melted
  • 1/4 C honey
  • 1 tsp ground cinnamon
  • 1/4 tsp turmeric
  • 1 4.75- to 5lb whole chicken, rinsed and patted dry

METHOD

  1. Position rack low in oven and preheat to 400°F.
  2. Whisk butter, honey, cinnamon and turmeric in a bowl, reserving 1.4 of the mix.
  3. Brush the chicken with the honey butter, then season with salt and pepper.
  4. Bake until the thigh of the chicken reaches 165-170°F (usually 1.5-2 hours). Cover with foil if browning too quickly.
  5. Serve with reserved honey butter.

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