Roast chicken with two-tone couscous

Name: Roast chicken with two-tone couscous
Ingredients: 1 whole chicken (1.5 kg); 2 teaspoons garam masala; 2 teaspoons ground cumin; 1 teaspoon ground chili; 30 ml corn oil; 15 ml fish sauce; 2 star anise; 300 g couscous; 600 ml water; 1 teaspoon salt; 1 medium beetroot (200 g)

Meat - Roast chicken with two-tone couscous by Ligia G. - Recipia

Roast chicken with two-tone couscous: the chicken cooks wrapped in parchment, then browns uncovered. Beetroot colors part of the side, while garam masala and star anise sit with the chicken; the couscous is layered in two colors, plain and pink, for a plate with a clear contrast. I aim to keep the chicken skin intact, and I like how the two layers look with a stainless-steel ring. Prep: 20 minutes. Cook: 138 minutes. Rest: 125 minutes. Total time: 283 minutes. Serves: 6. Approximately 630 kcal and 54 g protein per serving.

Ingredients

For the chicken

1 whole chicken (1.5 kg)
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground chili
30 ml corn oil
15 ml fish sauce
2 star anise

For the couscous

300 g couscous
600 ml water
1 teaspoon salt
1 medium beetroot (200 g)

Preparation

1. Pat the chicken dry with paper towels. Mix the garam masala, cumin, chili, corn oil and fish sauce, rub it over the chicken and leave to marinate for 2 hours. 2. Heat the oven to 160°C for 10 minutes. Put the 2 star anise in the chicken cavity, place it on a large piece of parchment paper and pour the marinade over it. Seal the paper well. 3. Put the chicken in a roasting pan and roast for 90 minutes at 160°C, until the meat is tender. 4. Open the paper and return the chicken to the oven for another 30 minutes, until browned. 5. Pour 300 ml of water and 1/2 teaspoon of salt into each of two small saucepans. Add the beetroot, cut into thick slices, to one of them and heat both pans for 8 minutes, until the water is hot and starts to steam. 6. Put 150 g of couscous in each of two bowls. Remove the beetroot from the saucepan with the colored water and pour 300 ml of hot water over each portion of couscous. Cover the bowls and leave the couscous for 5 minutes, until it absorbs the water. 7. Layer the couscous, alternating the two colors with a stainless-steel ring. Serve it alongside the chicken.

Notes

Keep leftovers in a covered container in the fridge for up to 3 days; store the couscous separately from the chicken so it doesn't soak up the juices. Serve it with a salad of tomatoes, cucumbers and lettuce leaves, and use a stainless-steel ring to keep the layers neat on the plate. If you don't have garam masala, you can use the same amount of curry powder; fish sauce contains fish. It's easy to cut the two-hour marinating time short when you're in a hurry, but leave the full time. A chicken heavier than 1.5 kg may need a longer roasting time; check the thigh, not just the color of the skin. Choose a firm beetroot with no soft spots so the slices color the water evenly.

Frequently asked questions

How can I check that the chicken is cooked through to the bone?

Measure in the thickest part of the thigh without touching the bone; the inside should reach 74°C.

Can I use chicken thighs instead of a whole chicken?

Yes. Roast 1.5 kg of bone-in thighs at 180°C, covered for 50 minutes and then uncovered for another 20 minutes, until browned and the juices run clear.

What should I do if the couscous is still firm?

Add 30 ml of boiling water to the bowl, cover it and leave it for another 3 minutes.