Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 7 ½ teaspoons curry powder
- 4 ½ teaspoons onion powder
- 1 ¼ teaspoons salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon rubbed sage
- 1 pinch ground ginger (Optional)
- 2 tablespoons fresh lemon juice
- ½ cup chicken broth
- ¼ cup vegetable oil
- 1 (2 1/2 pound) whole chicken, rinsed and patted dry
- 3 cups water
- 2 tablespoons butter
- 2 ¼ cups dry couscous
- 1 bay leaf
Why You'll Keep Making This
Practical Cooking Tips
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- Toast the couscous lightly in a dry pan before adding water for extra nuttiness.
Step 1
Gently heat your oven to 400°F (200°C). In a small bowl, mix together smoked paprika, chili powder, curry powder, onion powder, salt, garlic powder, black pepper, sage, and ginger. Add lemon juice, chicken broth, and some vegetable oil to the spices and stir everything into a thick paste.
Step 2
Gently rub a bit of this paste inside the chicken cavity, then massage the rest all over the outside, trying to get some under the skin if you can. If you like, tie the legs together to help it cook evenly, then pop the chicken onto a roasting pan.
Step 3
Roast the chicken in the oven for about an hour and a half, or until the meat is no longer pink and the juices run clear. If you have a meat thermometer, check that the thickest part of the thigh reaches 165°F (75°C) for safety.
Step 4
While the chicken is roasting, bring chicken broth, water, lemon juice, and butter to a boil in a large pot. In a separate bowl, combine the couscous with curry powder, onion powder, paprika, sage, garlic powder, and a bay leaf. Stir the couscous into the boiling liquid, let it cook for 3 minutes, then turn off the heat and cover the pot. Keep it warm until the chicken is ready to serve.
