Moroccan Spiced Chicken with Jewelled Cous Cous

Prep Time


Cook Time

40 min




1 1 whole chicken (1.2-1.6kg)

2 2 tsp Country Range Ground Coriander

1 1 tsp Country Range Ground Cumin

1 1 tsp Country Range Whole Caraway Seeds, ground

½ ½ tsp Country Range Ground Black Pepper

2 2 tsp Country Range Paprika

1 1 tsp Country Range Garlic Granules

¼ ¼ tsp Country Range Crushed Chillies

½ ½ tsp Country Range Mint

½ ½ tsp Country Range Ground Cinnamon

2 2 tsp Country Range Onion Powder

½ ½ tsp Country Range Salt

½ ½ tsp sugar

2-3 2-3 tbsp Country Range Extra Virgin Olive Oil

2-3 2-3 lemons, halved

Jewelled Cous CousJewelled Cous Cous

1 1 small red onion, diced

2 2 tbsp fresh mint, chopped

2 2 tbsp fresh pomegranate seeds

200200 g cous cous

570570 ml chicken stock

Multiply by
  • 1Wash the chicken and pat it dry.
  • 2In a small bowl, mix all the dry ingredients together with the oil to form a thin paste. Rub the paste all over the outside of the chicken and under the skin. Cover and leave to marinate in the fridge for 3-4 hours, or overnight if time allows.
  • 3Remove the chicken from the fridge and leave to rest for an hour before to ensure a more even cooking.
  • 4Pre-heat oven to 220°C/425°F/Gas Mark 7. Arrange the lemons around the bird on the tray then place in the oven for 20 minutes.
  • 5Turn the heat down to 190°C/375°F/Gas Mark 5 and cook for 1 hour, or until thoroughly cooked, basting the chicken with juices every 20 minutes. Remove from the oven and allow to stand for 10 minutes before carving.
  • 6For the cous cous, fry the onion in oil until soft the set aside.
  • 7Make up the cous cous as per pack instructions using chicken stock in place of water.
  • 8Once the cous cous is light and fluffy, stir through the onion, pomegranate seeds and mint. Serve alongside the chicken, using the juices from the chicken as gravy if required.