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Lemon chicken with cous cous

Andrew Dwyer
 
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Lemon chicken with cous cous

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly, Lactose free, Low Carb
Course: Lunch, 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 chopped 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 lemon halves, cut surface down, on top of the chicken to cover it.

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

Remove the lemon halves 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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