Serves 4–6

This fragrant roast chicken is full of warm spices, balanced with fresh herbs and preserved lemon. It's effortless entertaining at its best.

Ingredients

Chicken

8 chicken thighs

3 tbsp olive oil

2 tbsp baharat spice

2 garlic cloves, crushed

1 preserved lemon, finely chopped

Salt and black pepper

Couscous

250 g couscous

500 ml chicken stock

Herb Dressing

⅓ cup olive oil

Juice of 1 lemon

1 handful parsley, chopped

1 handful coriander, chopped

Salt and pepper

To Finish

Toasted pistachios

Fresh herbs

Pomegranate seeds

Method

Preheat the oven to 200°C.

Mix the olive oil, baharat, garlic and preserved lemon. Rub over the chicken and season well.

Roast for 40–45 minutes until golden and cooked through.

Prepare the couscous according to the instructions with chicken stock.

Drain if needed.

Mix together the dressing ingredients.

Spread the couscous onto a serving platter. Arrange the chicken on top, spoon over the herb dressing and finish with pistachios, fresh herbs and pomegranate seeds.