Ingredients
- Chicken 1 whole
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 1½ tsp
- SpinneysFOOD Black Pepper freshly ground, to taste
- White onions 2
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- Fennel 1 tsp, ground
- SpinneysFOOD Fine Cinnamon 1 tsp
- Maftoul (pearl couscous) 150g
- Chicken stock 450ml
- SpinneysFOOD Unsalted Butter 2 tbsp
- SpinneysFOOD Organic Chickpeas 1 x 400g tin
- SpinneysFOOD Fresh Parsley A handful
- Lemon 1
Nutrition (Per serving)
- Calories 630
- Fat 23.4g
- Saturates 6.9g
- Protein 54.6g
- Carbs 46.7g
- Sugars 4.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Maftoul
Middle Eastern 20 Mins Prep · 60 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Chop the chicken into four or eight pieces.
- In a small bowl, combine the cumin, coriander, fennel and cinnamon for the spice blend.
- Massage the chicken pieces with olive oil, ensuring they are well-coated, and then sprinkle with half the spice blend, ½ teaspoon of salt and a generous amount of freshly ground pepper to enhance the spices.
- Peel and chop the onion into wedges. Arrange the wedges on a rimmed baking tray or roasting dish. Place the chicken pieces on top of the onions and place in the oven. Roast for approx. 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy.
- To make the maftoul, place the grains in a medium-sized pot with a lid. Add 310ml of the chicken stock and salt. Bring to a boil, then simmer covered for 20 minutes until the maftoul is soft and cooked through. Mince the garlic cloves. Melt the butter in a large frying pan over a medium-low heat. Add the garlic and sauté the garlic along with the remaining spice mixture for approx. 2 minutes or until fragrant. Add in the chickpeas, remaining salt and chicken stock. Stir and simmer for approx. 5 minutes to warm through. Add the chickpea mixture to the the cooked maftoul and mix to combine. Adjust the seasoning, if necessary. Add a splash of water or stock to achieve your desired consistency.
- Place the the roasted chicken and charred onions over the chickpea and maftoul mixture. Scatter over roughly chopped parsley. Serve with lemon wedges on the side.