How long can I keep this casserole?

Store in the refrigerator for 3 days, or in the freezer for up to 2 months. It's best to reheat it in the oven.

Can I replace the chicken with something vegetarian?

Yes, portobello mushrooms or seitan are a great alternative. Marinate them just like you would chicken.

Can I use regular couscous?

That is possible, but then adjust the cooking time and only add the couscous after the vegetables are cooked.

How do I make the chicken extra juicy?

With this specially developed chicken dish, your chicken will remain deliciously juicy.

Can I use other vegetables?

Of course! Think carrots, zucchini, or bell peppers for a colorful variation.

Chicken with ras el hanout and pearl couscous

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1 hour

•

Easy

This dish is full of rich spices, juicy chicken, fragrant pearl couscous, and sweet caramelized onions with raisins. Perfect for serving during Ramadan. Everything goes in this beautiful, handy chicken holder, right on the table. The combination of ras el hanout, saffron, sweet potato, and grilled vegetables makes this a feast your guests will love. The chicken dish is specially designed to keep your chicken nice and juicy!

Ingredients

What do you need?

Quantity: 4

For the pearl couscous:
225 g whole wheat pearl couscous (or regular)
1 can of chickpeas (drained and rinsed)
2 large tomatoes, diced
1 handful of almonds

Broth:
1 tbsp ras el hanout
1 tsp saffron threads
1 tsp chili flakes
600 ml water

For the chicken:
1 black-legged chicken
1 clove of garlic
1 tsp coriander seeds
1 tsp salt
2 tbsp sunflower oil
1 lemon (cut in a cross shape but hanging together)

For the vegetables:
2 large or 4 small sweet potatoes (peeled)
2 leek stalks
1 eggplant (quartered, optionally cut into strips with the skin on)
2 large or 4 small parsnips (peeled)

For the caramelized onion:
80 ml sunflower oil
3 large yellow onions (finely sliced)
2 cinnamon sticks
3 lemon slices
2 handfuls of raisins

1 tbsp ras el hanout
1 tsp saffron threads
1 tsp chili flakes
600 ml water

1 black-legged chicken
1 clove of garlic
1 tsp coriander seeds
1 tsp salt
2 tbsp sunflower oil
1 lemon (cut in a cross shape but hanging together)

2 large or 4 small sweet potatoes (peeled)
2 leek stalks
1 eggplant (quartered, optionally cut into strips with the skin on)
2 large or 4 small parsnips (peeled)

80 ml sunflower oil
3 large yellow onions (finely sliced)
2 cinnamon sticks
3 lemon slices
2 handfuls of raisins

Make it veggie!

Replace the chicken with 4 large portobello mushrooms or a mix of seitan and chickpeas. Marinate these in the same garlic-coriander oil and roast alongside the vegetables.

Preparation method

How do you make this?

Preparation of broth and pearl couscous:
Divide the pearl couscous, chickpeas, almonds, and diced tomatoes in your chicken dish. Mix the ras el hanout, saffron, chili flakes, and 600 ml of warm water into a fragrant broth. Combine this with the pearl couscous, chickpeas, diced tomatoes, and almonds.

Preparing the chicken:
Use a blowtorch to burn off the remaining feathers from the chicken and place it on the chicken dish. Make a marinade with garlic, coriander seeds, salt, and sunflower oil and coat the chicken thoroughly with it. Cut the lemon crosswise without cutting all the way through and place it on top of the chicken's neck cavity.

Adding vegetables:
Chop the vegetables and arrange them around the chicken.
Also brush them with the garlic-coriander mixture.

Oven:
Bake everything for 1 hour at 195°C. Regularly brush the vegetables with the released juices for extra flavor and shine.

Making caramelized onion:
Put all the ingredients for the onion (onion, oil, cinnamon, lemon, raisins) in a pan. Let it caramelize on low heat for at least 20 minutes, until golden brown and soft. Stir regularly.

Serving: Squeeze the lemon over everything. Remove the chicken, cut off the thighs and breast, and distribute them over the baking dish with vegetables and pearl couscous, and place on the table. Serve with the caramelized onion on top.

Tips

Make it yourself fresh harissa.
Serve with flatbread or harissa for extra spice.
If desired, add fresh coriander for a fresh touch when serving.
You can prepare the dish completely the day before and store it covered in the refrigerator.
Let the chicken rest for a while before carving so that the meat remains juicy.
Change the vegetables according to the season and taste.

Storage and reheating: