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12 Dec 2012

Serves 4
PREP 30mins plus marinating
COOK 1hr
 

2 tsp cumin seeds, toasted
1/2 tsp freshly ground black pepper
2 garlic cloves, crushed
1/2 bunch coriander, chopped
1 tsp sweet paprika
1/2 tsp ground turmeric
1/4 cup (60ml) extra virgin olive oil
1 lemon, halved, plus lemon wedges to serve
size 14 (1.4kg) chicken, wing tips removed
75g Israeli couscous
1/2 cauliflower, cut into very small florets
1/2 fennel bulb, thinly sliced, fronds reserved
1/2 preserved lemon, rind only, finely diced
1/4 cup (40g) blanched almonds, toasted
1/2 bunch mint, leaves only
1 tsp sumac lemon vinaigrette
1 tsp Dijon mustard
1 tsp honey
grated rind and juice of 1/2 lemon
1/4 cup (60ml) olive oil

 

1 Using a mortar and pestle, grind cumin and pepper. Add garlic and coriander and pound to a paste. Add paprika, turmeric, oil, a pinch of salt and juice of 1/2 lemon. Rub over skin and inside cavity of chicken. Place remaining lemon half in cavity, then truss. Marinate for 30 mins.

2 Preheat a barbecue with a hood on medium. Turn off burners on one side. Place chicken, breast side up, onto side with burners turned off. Cover and cook, turning every 20 mins, for 50 mins, until cooked through. Rest for 10 mins.

3 Meanwhile, cook couscous according to packet directions. Add cauliflower for last 30 secs of cooking time. Drain. Place in a bowl.

4 To make vinaigrette, whisk together mustard, honey, and rind and juice. Gradually whisk in oil. Add to couscous and toss to combine. Cool.

5 Add remaining ingredients and reserved fennel fronds to couscous mixture and toss to combine. Serve with chicken and lemon wedges.


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Last modified on Wednesday, 12 December 2012 05:32
Gary Mehigan

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