Spiced chicken en papillote with preserved lemon


Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

You'll need

60 gm butter, softened 1 chicken (1.6kg), removed from the fridge 20 minutes before cooking 300 gm couscous 2 tsp olive oil Lemon halves and sheep’s milk yoghurt, to serve   Spice paste 2 garlic cloves, crushed ½ cup finely chopped coriander Finely chopped rind of ½ preserved lemon 1 tsp harissa 3 tsp ras el hanout (see note) Pinch of ground cinnamon

Method

  • 01
  • Preheat oven to 190C. For spice paste, coarsely crush garlic and a pinch of salt with a mortar and pestle. Add coriander and pound to combine, then add remaining ingredients, pound to combine and season to taste.
  • 02
  • Rub butter all over chicken, then rub with spice paste to coat completely. Place 3 large sheets (about 45cm each) of baking paper on a work surface so they overlap, place chicken on top and wrap to enclose, securing with string. Roast until juices run clear when thigh is pierced with a skewer (1 hour 40 minutes). Rest in paper for 10 minutes.
  • 03
  • Meanwhile, combine couscous, olive oil and 1 tbsp cold water in a heatproof bowl and rub with your fingertips to coat the grains well. Add 400ml boiling water, stir with a fork, cover with plastic wrap and leave until liquid is absorbed (8-10 minutes). Fluff up grains with a fork, season to taste, cover again and stand until dry (8-10 minutes).
  • 04
  • Squeeze lemon juice over chicken, spoon cooking juices on top and serve with couscous and yoghurt.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Ras el hanout, a North African spice blend that includes cloves, cinnamon, cardamom, coriander and rose, is available from select delicatessens and from Herbie’s Spices (herbies.com.au).

Drink Suggestion

Fragrant viognier

Featured in

Aug 2017

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool