Chicken with Sumac and Couscous (4)

A summery recipe from Nigel Slater which can be eaten hot or cold.

Chicken with Sumac and Couscous (4)
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Chicken with Sumac and Couscous (4)
Print Recipe
  1. Mix the hot and sweet paprika, ground sumac and olive oil in a large mixing bowl. Put in the chicken pieces and turn them over in the seasoned oil, evenly coating each piece, then set aside for half an hour. Set the oven at 200C/gas mark 6.
  2. Peel the shallots, halve them lengthways then add to the chicken, sprinkling with the smoked salt. Tip the chicken, shallots and their dressing into a roasting tin then roast for 1 hour, turning everything over half way through cooking, until the skin is golden and chicken cooked through.
  3. Bring the stock to the boil. Put the couscous in a heatproof bowl, pour over the chicken stock, cover with a plate and leave for 10-15 minutes until the couscous is swollen with stock.
  4. Run the tines of a fork through the couscous to fluff it up, then add to the roasting tin, picking up the roasting juices as you stir, together with the watercress, pea shoots and parsley. Tumble all the ingredients together and transfer to a large serving dish. Serve hot or cold.
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