Tuscan lemon chicken with provençal couscous
This wonderfully summery dish comes from original chef, Paul Flynn, of the restaurant and cookery school The Tannery in Dungarvan, west Waterford. Serves four.
WHAT YOU NEED
For the Tuscan lemon chicken I small chicken (approx 1.4kg/ 3lb), jointed
150ml/5fl oz olive oil
Zest of 2 lemons, finely chopped
150ml/5fl oz fresh lemon juice
3 garlic cloves, finely chopped or grated
5 small sprigs (approx 15g) fresh rosemary
A pinch/¼ level tsp freshly ground black pepper For the Provençal couscous 300ml/½ pint chicken stock (add ½ suitable chicken stock cube to 300ml water)
½ pinch ground turmeric
½ pinch paprika
½ pinch ground cumin
½ pinch chilli powder
½ pinch sugar
60ml/2fl oz tomato juice
Juice of half an orange
1 tbsp olive oil
1 red onion, cut into 1cm/½in cubes
1 red pepper, halved, deseeded and cut into 1cm/½in cubes
½ yellow pepper, deseeded and cut into 1cm/½in cubes
1 garlic clove, crushed
100g/3½oz courgette, trimmed and cut into 1cm/½in cubes
A pinch/¼ level tsp freshly ground black pepper
1To prepare the chicken, mix the olive oil, lemon zest, lemon juice, garlic, rosemary and pepper in a bowl large enough to hold the chicken. Add the chicken pieces, turning to coat, and refrigerate, covered with cling film, for at least two hours or, ideally, overnight.
2When ready to cook, pre-heat the oven to 180°C/350°F/Gas Mark 4. Turn the chicken in the marinade once before cooking, then place it on a baking tray and cook in the oven for 15 minutes. Turn over and cook for another 20-30 minutes until skin is golden brown. To check that the chicken pieces are cooked through, pierce the flesh with a skewer -- if the juices run clear, then the chicken is cooked.
3While the chicken is roasting, prepare the couscous. Bring the stock, spices, sugar, tomato juice and orange juice to the boil and cook gently for 10 minutes. Pour the couscous into a large bowl and pour a quarter of the liquid over it. Stir, cover completely with cling film and allow to steam for 10 minutes. Break up with a fork and pour in another quarter of the stock.
4Cover once more and let it rest for another 10 minutes. Loosen with a fork again. Add the rest of the stock and cover once more. Once the couscous has absorbed all the liquid and fluffed up, it is cooked. If there is any excess liquid after the couscous has fluffed up, you can simply drain it off.
5To prepare the vegetables, first heat a large frying pan. Sauté the onion for two to three minutes in the olive oil, then add the peppers and garlic. Cook for two more minutes, then add in the courgette.
6Cook for a further three to five minutes, or until the vegetables are tender but still hold their shape. Season with pepper, then mix the vegetables through the couscous.
To serve: When the chicken is cooked, remove it from the oven and allow it to rest for 10 minutes. Serve the chicken on warmed plates (allowing 150g per portion, weight includes skin) with a portion of Provençal couscous.