Spiced chicken with couscous stuffing…adulterated from Madison Magazine
You need for 20 models, 10 fashion editors or 4 hungry, happy dags.
1 medium size Free range chicken
½ cup couscous
¼ cup dried figs,
2 tabs slivered or almonds
3 to 4 clove garlics
2 tabs chopped coriander
1 tsp orange zest
¼ cup orange juice
¼ cup water
Sea salt and pepper
2 tabsp olive oil
Coriander leaves for accessorizing
Vegetable for roasting such as carrots, parsnips, potatoes,
* cooking twine for tying up the chook
Spice mix
1 teasp cayenne pepper
1 teasp ground cinnamon
1 teasp ground cumin
1 teasp fine salt
Preheat the oven to 200°C.
• Throw off white Balenciaga leather jacket and dress.
• Climb out of Prada heels.
• Check there are no long lenses and paparazzi lurking outside.
• Climb into Target trackie dacks and ugg boots.
• Pour a huge glass of wine. Gulp down.
• Find the garlic and chop as small as Jessica Simpson brain.
• Find figs and chop into the size of the hardware on a Prada bag.
• Find the almonds and toast them on the stove. ( not in the toaster)
• Zest the orange. Watch the nails.
• Juice the orange.
• Now find a bowl and throw in the dry couscous, the orange zest and juice, garlic, coriander and figs,
• Add the water and give it a swirl so the water soaks up the couscous.
• Set aside while you whip up the spice mix to smother over the chicken.
• Mix up the cayenne, cinnamon, cumin and salt in a cup.
• Pour and gulp down more wine. This is thirsty business.
• Grab the chicken, and without thinking too deeply about it spoon the couscous mix in its empty little cavity.
• Stuff in as much as you can ..the couscous stuffing is delicious. Make more if you have to
• Now this is the tricky bit; Rummage around in the kitchen for some cooking twine.
• Cross the legs over (the chicken, not yours) and tie them up securely so the couscous doesn’t spill out in the oven. It won’t feel a thing I promise.
• Now after all that hard work pat the chicken. Pat it dry with a paper towel and then sprinkle over about half of spice mix
• Cut up whatever vegetables you have and throw in a baking dish ( big enough for the chicken too)
• Sprinkle with the rest of the spice mix and a lovely dollop of olive oil.
• Throw the chicken on top of the vegetables and drizzle more olive oil for good moisterisation.
• Roast the chicken for about 40 to 50 mins then let it rest for about 10 min. It must be exhausted
• Then carve it up and accessorise with lots of pretty green coriander ( and salt and pepper)
• Eat and drink up the delicious compliments.
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