Lemon Roasted Chicken with Coconut Couscous and Dukkah
Lemon Roasted Chicken with Coconut Couscous and Dukkah
Directions
Preheat the oven to 350°F.
Rinse chicken and pat dry. Season with the coriander, pepper, and salt.
Heat a medium rondo over medium heat. Add the oil blend and heat until it shimmers. Add two chicken quarters, skin-side down, and cook for about 3 minutes, or until it reaches golden, then flip for another two minutes. Remove the quarters and do the same with the other two.
Once the chicken is seared and removed from the pan, add the onions (and a bit more oil if necessary), garlic, and lemons. Sauté for three to five minutes, until everything is soft and fragrant.
While stirring, add the wine to deglaze, then the fresh herb mix.
Place the chicken back in, making sure some of the mix is on top, then add the chicken stock and bring to a simmer.
Cover the pan with foil or a lid, then pop it in the oven for one hour.
Once cooked to 165°F, remove chicken from pan and either keep warm for serving or cool down to reheat in the oven later. Put the pan back on the stove on medium flame and reduce liquid by half.
Plate on a large round plate or a medium round platter.
Four-ounce scoop of the couscous right in the center of the dish, make sure to spread it out to a disk.
One piece of the leg quarter sits on the couscous, make sure to have the couscous visible underneath. Spoon about one tablespoon of cooking liquid over the top.
Sprinkle 2 T. of dukkah over the chicken to make it look coated.
Garnish with some thinly sliced lemon wheels and a sprig of thyme.
