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Tips For Perfect Results
- Use bone-in chicken thighs for extra juiciness and flavor.
- Toast the spices briefly before adding them to release their full aroma.
- Cover the dish with foil during baking to keep the chicken moist, then uncover at the end to brown the top.
Ingredients 0/17
Why You'll Love Making This
Step 1
Preheat your oven to 400°F (200°C). In a small bowl, mix together the smoked paprika, chili powder, curry powder, onion powder, salt, garlic powder, black pepper, sage, and ginger. Then add the lemon juice, chicken broth, and a bit of vegetable oil, stirring everything into a thick paste.
Step 2
Rub a little of this paste inside the chicken cavity, then massage the rest all over the outside, slipping some under the skin wherever you can. If you like, tie up the chicken to keep it neat, and set it on a roasting pan.
Step 3
Pop the chicken in the oven and roast for about an hour and a half, or until the juices run clear and there’s no pink left. If you have a meat thermometer, the thickest part of the thigh should reach 165°F (75°C).
Step 4
While the chicken is cooking, bring the chicken broth, water, lemon juice, and butter to a boil in a large saucepan. In a separate bowl, combine the couscous with curry powder, onion powder, paprika, sage, garlic powder, and a bay leaf. Stir the couscous mixture into the boiling liquid, let it cook for about 3 minutes, then turn off the heat and cover it. Keep it warm until you’re ready to serve.
