Chicken

Poached chicken with warm spiced couscous salad

Name: Poached chicken with warm spiced couscous salad recipe
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 8 chicken drumsticks; 1/2 bunch flat-leaf parsley, stems very roughly chopped, leaves chopped; 1/2 bunch mint, stems very roughly chopped, leaves chopped; Pared peel & juice of 1 orange; 4 cloves; 3 dried bay leaves; 300g couscous; Zest & juice of 1 lemon; 2 garlic cloves, crushed; 1/3 cup (80ml) extra virgin olive oil; 1 tsp each ground cumin & sumac; 270g semi-sundried tomatoes, drained, chopped; 1 zucchini, thinly sliced; 1 long red chilli, finely chopped; 1 x 400g can chickpeas, rinsed, drained; 1 red onion, thinly sliced into rings; Seeds of 1 pomegranate

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Aug 18, 2020

"It’s basically couscous with the moisture and flavour of chicken, rather than the dry couscous you’ve been brought up on – like those boiled brussels sprouts and broccoli. We’re bringing couscous into the 21st century and adding our chicken too," says Colin Fassnidge.

1/4 cup (60ml) extra virgin olive oil
8 chicken drumsticks
1/2 bunch flat-leaf parsley, stems very roughly chopped, leaves chopped
1/2 bunch mint, stems very roughly chopped, leaves chopped
Pared peel & juice of 1 orange
4 cloves
3 dried bay leaves

Spiced couscous salad

300g couscous
Zest & juice of 1 lemon
2 garlic cloves, crushed
1/3 cup (80ml) extra virgin olive oil
1 tsp each ground cumin & sumac
270g semi-sundried tomatoes, drained, chopped
1 zucchini, thinly sliced
1 long red chilli, finely chopped
1 x 400g can chickpeas, rinsed, drained
1 red onion, thinly sliced into rings
Seeds of 1 pomegranate

Method

1.

To poach the chicken, place oil in a large heavy-based saucepan over high heat. Add the drumsticks and sear, turning frequently, for 6-8 minutes until browned all over. Add 8 cups (2L) water and bring to the boil, scraping the bottom of the pan with a wooden spoon. Add the herb stems, orange peel, cloves and bay leaves. Reduce heat to medium and simmer for 40-45 minutes until chicken is cooked and easily falls away from the bone. Strain, reserving the stock and chicken in separate bowls. Discard the remaining ingredients. Place 300ml of hot stock in a heatproof bowl. Store remaining stock in an airtight container in the freezer for later use.
2.

For the couscous salad, add couscous, lemon zest and juice to the 300ml hot stock and stir until just combined. Cover completely with a large plate or oven tray to lock in the heat and steam. Stand for 8-10 minutes to cook the couscous.
3.

Meanwhile, shred the chicken and set aside meat in a bowl. Discard bones and skin. Place crushed garlic, oil and orange juice in a bowl, season to taste and whisk to combine. Fluff couscous with a fork and add herb leaves, cumin, sumac, semi-sundried tomato, zucchini, chilli, chickpeas, onion, pomegranate seeds and shredded chicken. Season to taste, add half of the dressing and toss well to combine. Drizzle with remaining dressing to serve.