|Prep time||20 minutes|
|Cook time||90 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
In a small bowl, combine the saffron and warm water. Set aside for 30 minutes.
Melt 150g of butter and combine with the saffron water, salt, spices and honey.
Pat the chicken dry with paper towels and baste it thoroughly with the spiced butter mixture.
Tie the legs together with kitchen string, then cover and chill overnight to marinate.
Preheat the oven to 200°C, gas mark 6.
Line a baking tray with baking paper and grease an oven rack. In the oven, place the greased rack above the lined baking tray. Place the chicken, breast-side down, on the greased rack. Roast for 25 minutes, or until it starts to turn golden.
Lower the oven temperature to 140°C, gas mark 1. Roast the chicken for a further 45 minutes. Turn it breast-side up and roast for a final 30 minutes, or until golden with the internal temperature of 75°C. Remove from the oven and place on a board and cover with foil, rest for 15-20 minutes.
Meanwhile, place the couscous in a shallow bowl and pour over the stock and cover with cling film or a plate. Set aside for 10 minutes. Remove the cover and fluff the couscous using a fork.
Heat the remaining butter in a medium, non-stick pan over a medium-high heat. Once melted, spoon the couscous into the pan and gently pat down using the back of a spoon. Cover the pan and lower the heat to its lowest setting. Cook for 10-15 minutes or until the edges start to turn light brown.
Place a large plate on top of the pan and quickly turn the couscous on to the plate. Serve the chicken with the couscous tahdig.