Moroccan Chicken with Fruity Pearl Couscous - Celebrating 30 years

This dish is in celebration of our 30 year milestone. Pearls are the traditional symbol of the 30th anniversary, representing everlasting commitment, wisdom and purity. We certainly feel aligned with the commitment side of things! It has been a huge commitment to get Sutton Hoo Chicken to where we are today, especially after the passing of our incredible founder Charles Nash in 2009. So we feel there is a lot to celebrate this year and we hope you enjoy this recipe.

It uses Ras El Hanout - a North African spice often used in Tunisian, Moroccan, and Algerian cooking. In Arabic, Ras El Hanout translates to “top shelf”,  where spice dealers who would blend the very best of their spices, to create an aromatic  “signature” blend sometimes using upwards of 30-40 spices.

Video by Jack Rowbottom

INGREDIENTS

For the chicken

• 1 Sutton Hoo Chicken

• 1 ½ tbsp all-natural Ras El Hanout

• 1 ½ tsp ground cinnamon

• 1 tsp sweet paprika

• 1 tsp ground ginger

• ½ to 1 teaspoon black pepper

• 2 heaped tbsp greek yoghurt

• 1 lemon

For the Fruity Pearl Couscous

• 300g pearl couscous, uncooked

• 500ml water

• 200g dried apricots, chopped

• 200g dried cranberries, chopped

• 2 sweet pointed peppers

• 1 bunch fresh parsley, roughly chopped

• 2 tbsp olive oil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 2 tablespoons lemon juice

• Sliced almonds and coriander to serve

METHOD

•      To make the chicken, first preheat your grill or oven to 200°C.

•      Combine the spices in a mixing bowl and add the yoghurt, mixing well to combine.

•      Place the lemon into the cavity of the chicken and then coat the chicken in the Moroccan yoghurt sauce ensuring an even distribution all over.

•      Place the bird on the grill and shut the lid.

•      Once the chicken reaches an internal temperature of 75°C remove from the heat and allow to rest for 10 minutes whilst preparing the couscous.

•      To make the couscous, bring 500ml of water to boil with a pinch of salt in a large pot. Once the water is at a rolling boil, turn off the heat.

•      Add the couscous to the pot, stir once then place a lid on the pot. Remove from heat and set aside.

•      Place both of the sweet pointed peppers directly into the coals of the barbecue and turn until they are charred on all sides.

•      Whilst the couscous cools, Remove the peppers from the heat, peel the charred skins and de-seed, then cut the flesh into small chunks.

•      Once the couscous is cooled, toss with a fork to loosen the grains then add the chopped peppers.

•      Add the rest of the ingredients, the chopped apricots, cranberries, chopped parsley, olive oil, lemon juice and salt and pepper to taste.  Toss well to combine.

•      Taste for seasoning and adjust if needed.

Serve up next to your amazing yoghurt chicken , sprinkling with slivered almonds and coriander to add colour and texture