Ingredients
| 2 red onions | |
| 3 carrots | |
| 4 zucchini | |
| 6 radishes | |
| 6cm piece ginger, sliced | |
| 1 free-range chicken | |
| 3 capsicum | |
| 2 tablespoons olive oil | |
| 4 tablespoons harissa (I used Sabato, Julie Le Clerc brand) | |
| 1⁄2 teaspoon salt | |
| 1 x 400g can cannellini beans, drained and rinsed | |
| 2 cups instant couscous | |
| 4 tablespoons extra virgin olive oil | |
| 1⁄4 teaspoon saffron | |
| chopped parsley, to serve |
Remember when a whole chicken fed a family of five? It barely feeds three these days and I don’t think it’s the chooks getting smaller! This recipe will stretch a whole chicken to feed eight. As you have pre-cooked the chicken, you only need to get it nice and charred on the barbecue, rather than worry about cooking it through.
Instructions
| 1. | Trim (and peel if necessary) the onions, carrots, zucchini and radishes and put the trimmings, including the radish leaves, in a large saucepan with the ginger. |
| 2. | Add 2 litres of water and bring to the boil, then reduce to a low simmer. |
| 3. | Cut the chicken into about 8 pieces (leave the breasts whole) and add all the chicken to the water. |
| 4. | Cover, take off the heat and leave undisturbed for 30 minutes. |
| 5. | Remove the chicken from the stock (you can leave in the frame piece that has no meat), place in a bowl and set aside. |
| 6. | Bring the stock back to the boil and cook for 30 minutes, skimming when necessary. |
| 7. | Strain and put the strained stock back into the pot and bring to the boil again. |
| 8. | Cut the capsicum into 3-4 pieces, discarding the tops and seeds. |
| 9. | Cut the onions into wedges. |
| 10. | Cut the carrots and zucchini in half then halve again lengthwise. |
| 11. | Cut the radishes in half. |
| 12. | Blanch all the vegetables in the stock for 2-5 minutes (less for zucchini, longer for carrot), drain and put into another bowl. |
| 13. | Mix together the olive oil and the harissa then add half to the chicken and half to the veges, stirring to coat everything. |
| 14. | At this point you can leave to marinade in the fridge for up to 1 day. |
| 15. | When you are ready to serve, heat the barbecue to very hot. |
| 16. | Measure out 3 cups of the stock. The remaining stock can be frozen for later use. |
| 17. | Bring the stock to the boil, reduce to a simmer then add the salt and beans, simmering for 5 minutes. |
| 18. | While the beans simmer put the couscous in a large pan with a lid (or you can cover with foil). |
| 19. | Add 2 tablespoons of the extra virgin olive oil and rub all through the couscous with your fingers. |
| 20. | Sprinkle over the saffron then pour over the stock and beans and stir a little then cover and leave for 10 minutes. |
| 21. | Cook the chicken and vegetables on the barbecue, seasoning with salt, until heated through and nicely charred, about 8 minutes for the chicken and 5 minutes for the veges |
| 22. | Slice the chicken breast. |
| 23. | Arrange the couscous and beans on a plate and top with the chicken and veges, drizzle over remaining extra virgin olive oil and scatter with parsley. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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