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Lemon chicken with cous cous

Andrew Dwyer
Lemon chicken with cous cous

Serving size: Serves 6
Cuisine type: African, Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Main
Favourite flavours: Chicken

Lemon chicken with cous cous
INGREDIENTS

1 whole chicken
10 lemons
6 cloves garlic, coarsely chopped
1 cup flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mughrabi cous cous
bitter greens, to serve
METHOD

Slice the chicken straight down the breast bone and open out flat.

Juice the lemons and reserve the skins.

Make a marinade by mixing the garlic, lemon juice, ¾ cup parsley, olive oil, salt and pepper together. Marinate the whole chicken in the refrigerator for at least 1 hour.

Place the chicken in a baking dish or camp oven. Pour in the marinade then sprinkle with pepper.

Place the reserved lemon skins on top of the chicken to cover it.

Roast at 180°C for 45 minutes, basting at 15minute intervals.

Remove the lemon and return to the oven for a further 15 minutes.

While the chicken is cooking, prepare the mughrabi (pearl) couscous by boiling for 15-20 minutes in plenty of water.

To carve the chicken, run a knife down the backbone to split it in two, then cut each side into thirds.

Place a small pile of couscous on the plate. Pour 2–3 tablespoons of the lemon sauce from the camp oven into the couscous, top with a piece of chicken and pour on another spoon of sauce. Sprinkle with remaining fresh parsley and serve with a salad of bitter greens.

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