Derived from a food network recipe.
Moroccan Spice Mix: Combine the cinnamon stick, cloves cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for just a minute, shaking the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together with 1 1/2 Teaspoons of kosher salt and the brown sugar.
Preheat the oven to 400 degrees F.
Rince the chicken with cool water, inside and out, and pat dry with paper towels. Massage the chicken skin with the spice rub. Season the inside of the chicken generously with salt and pepper. Stuff the lemon halves, cilantro and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie legs together with kitchen string. Drizzle oil all over chicken. If you have time, let marinate for 30 minutes. Roast the chicken for 1 hour (or until a meat thermometer in the thickest part of the thigh reads 160 degrees F). Remove from oven and allow to rest for 10 minutes. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat.
While chicken is roasting...
Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint and cilantro on a cutting board and coarsely chop everything. Add to the couscous. Add lemon juice, drizzle with olive oil and season with salt and pepper. Toss gently to combine.
Green Olive Sauce: In a small skillet, heat 2 Tablespoons of olive oil. Saute the shallots and chili over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice and 1/2 cup of oil. Puree until totally smooth (about 3 minutes)
You may serve chicken on a bed of couscous with green olive sauce or you may put shredded chicken and couscous on a piece of lavosh bread, add a few spoonfuls of olive sauce and roll up as a sandwich.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 621 (74%)|
|Amt Per Serving||% DV|
|Total Fat 69g||92 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 18.7g|
|Cholesterol 0mg||0 %|
|Sodium 1099.9mg||38 %|
|Potassium 618.5mg||16 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 45.5g|
|Protein 9.1g||13 %|
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Calories per serving: 840
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