Pot-roast baharat-spiced chicken with jewelled giant couscous & minted yogurt

Name: Pot-roast baharat-spiced chicken with jewelled giant couscous & minted yogurt
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 tsp Cooks’ Ingredients Baharat Spice Blend; ¼ tsp fine salt, plus extra for seasoning; 3 tbsp extra virgin olive oil; About 1.7kg No.1 British Free Range Whole Chicken; 1 shallot, finely diced; 2 sticks celery, finely diced; 175 ml dry Riesling (or other dry white wine); 120 g giant wholemeal couscous; 60 g dried cherries, plus extra to garnish; 35 g pine nuts

Ed Smith's recipe is a brilliantly simple and succulent way to cook a whole chicken. The couscous, served slightly brothy, is so flavoursome thanks to a heady mix of the cooking liquor, chicken juices, and cherries, while the yogurt brings everything together. Serve with the cucumber and herb salad. You could also add a medley of petits pois, sugar snap peas and/or Tenderstem.

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HealthyHigh protein

Serves6
CourseMain meal
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins
PlusMarinating + resting

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2 tsp Cooks’ Ingredients Baharat Spice Blend
¼ tsp fine salt, plus extra for seasoning
3 tbsp extra virgin olive oil
About 1.7kg No.1 British Free Range Whole Chicken
1 shallot, finely diced
2 sticks celery, finely diced
175ml dry Riesling (or other dry white wine)
120g giant wholemeal couscous
60g dried cherries, plus extra to garnish
35g pine nuts

For the yogurt

125g Essential Natural Greek Style Yogurt
½ x 25g pack mint, leaves finely chopped
1 tsp red wine vinegar

In a small bowl, combine the spice blend, salt and 1½ tbsp oil. Rub the paste over the chicken, using your hands. Cover, then set aside to rest for 30 minutes, or overnight (chilled, if longer than 1 hour).
Preheat the oven to 180ºC, gas mark 4. Select a flame and ovenproof casserole that’s big enough to snugly hold the chicken, and tall enough to put a lid on once the bird is inside (an oval-shaped dish is ideal). Set over a medium-high heat, then add ½ tbsp oil, the shallot, celery and a big pinch of salt. Cook for 3-4 minutes, stirring occasionally, until a little glossy but not coloured.
Add the wine, allow to simmer for 1 minute, then add 500ml water. Place the chicken into the dish, cover with a lid and cook in the oven for 30 minutes.
Remove the casserole from the oven and place on the hob or a heatproof mat. Transfer the chicken to a plate. Stir the couscous, cherries and pine nuts into the cooking liquid, return the chicken to the pot and drizzle with the remaining oil. Cook for 25-30 minutes more, on the highest shelf with the lid off, until the chicken is golden and cooked through with no pink meat and juices that run clear. The couscous should be tender and the cooking liquor reduced a little
Let the chicken rest in the pot for 10 minutes. Meanwhile, combine the yogurt, mint, vinegar and a good pinch of salt.
Transfer the brothy couscous to a large platter and top with portioned chicken. Or carve it at the table, ladling the couscous directly from the casserole. Garnish with extra cherries and some coriander, if liked, and make sure everyone adds a large dollop of yogurt to their plate.

Cook’s tip

If you don’t have or can’t find the baharat spice blend, you could make a passable approximation for this recipe with ½ tsp ground cumin, ½ tsp sweet smoked paprika, ½ tsp ground cinnamon and ½ tsp mixed spice.

Typical values per serving when made using specific products in recipe