Equipment
Ingredients
Roast Chicken
- 1500 g whole chicken, patted dry
- 50 g unsalted butter, softened
- 30 ml olive oil
- 10 g ras el hanout
- 15 g salt
- 5 g black pepper, freshly ground
- 4 garlic, minced
- 1 lemon, halved
Date & Almond Couscous
- 250 g dry medium couscous
- 300 ml chicken broth
- 15 ml orange blossom water
- 100 g medjool dates, pitted and chopped
- 75 g slivered almonds, toasted
- 30 g unsalted butter, cubed
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Ensure your oven rack is placed in the center position.
In a mixing bowl, combine the softened butter, olive oil, ras el hanout, minced garlic, salt, and black pepper to form a paste. Thoroughly rub this paste all over the chicken, making sure to work it under the skin of the breast for maximum flavor. Stuff the cavity with the halved lemon. Always wash your hands and sanitize surfaces immediately after handling raw poultry to prevent cross-contamination.
Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for 1 hour and 15 minutes. The chicken is safe and ready when a meat thermometer inserted into the thickest part of the thigh registers 74 degrees Celsius or 165 degrees Fahrenheit.
Carefully remove the chicken from the roasting pan and transfer it to a clean cutting board to rest for at least 15 minutes before carving. This allows the juices to redistribute through the meat.
While the chicken rests, pour the chicken broth into a saucepan and bring to a rolling boil over high heat. Stir in the orange blossom water.
Remove the boiling broth from the heat. Pour in the dry couscous in an even layer. Immediately cover the saucepan tightly with its lid and let it stand undisturbed for 5 minutes. Afterward, remove the lid and use a fork to gently fluff the grains, breaking up any clumps. Fold in the cubed butter, chopped dates, toasted almonds, and fresh parsley.
Using a carving knife, slice the rested chicken. Spread the warm date and almond couscous onto a serving platter and arrange the carved chicken on top. Pour any accumulated roasting juices from the pan over the chicken and couscous before serving.
Chef's Notes
- Toasting your own slivered almonds in a dry skillet over medium heat for 3-5 minutes dramatically enhances their buttery flavor and crunch compared to buying them pre-toasted.
- Ras el hanout translates to 'head of the shop' and varies by spice merchant. If you cannot find it, a blend of cinnamon, cumin, coriander, ginger, and a pinch of cayenne makes a reasonable substitute.
- Applying the spiced butter under the skin of the chicken rather than just on top ensures the meat absorbs the seasoning and protects the spices from burning in the hot oven.
- Do not discard the pan drippings from the roast chicken. The rendered fat mixed with the ras el hanout is liquid gold and serves as an incredible impromptu sauce for the couscous.
Storage
Refrigerator: 3 days — Store chicken and couscous in separate airtight containers to prevent the couscous from becoming overly soggy.
Freezer: 1 month — Chicken freezes well; couscous may lose its fluffy texture upon thawing and reheating.
Reheating: Reheat in a 160C/320F oven until warmed through. Add a splash of broth to the couscous to refresh it.
