Roasted Curried Chicken with Couscous

Roasted Curried Chicken with Couscous

47
greennie 0

"A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!"
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Ingredients

2 h servings 760 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 760 kcal
  • 38%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
  3. Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
  4. Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
  5. While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

Reviews

47
  1. 58 Ratings

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Most helpful positive review

Great flavor! I roasted my 5lb chicken on 350 as I usually do, because I was afraid 400 would be too high and mine was perfectly done in 90 minutes. Also, I think there was more than enough rub/...

Most helpful critical review

thought Ckn was ok. made for a group of 40+ people. Followed directions completely except used skinless breasts. and slow cooked. Had way too much mixture left over and curry taste was so weak...

Great flavor! I roasted my 5lb chicken on 350 as I usually do, because I was afraid 400 would be too high and mine was perfectly done in 90 minutes. Also, I think there was more than enough rub/...

This was a very nice curry with some subtle additions. I used it mostly for the spice combination, and it came out great on boneless skinless chicken breasts. Make sure that you use smoked papri...

I really liked this, it reminds me very much of the chicken at the ethiopian restaurant that I love. I liked the couscous but my kids didn't very much, maybe it's the texture. So next time I'll ...

This was a tasty recipe. I like to make one dish meals at dinner. to save time. Instead of using a whole bird, I used a cut up chicken, about 3 pounds. I rubbed the pieces with some of the spice...

My husband, and even my kids, love this recipe! It is tried and true and is a regular dinner in our home. I have actually even used boneless, skinless chicken breasts in place of the whole chick...

DELICIOUS! The only changes I made were to use bone-in chicken breasts instead of a whole chicken (because that's what I had), and I was out of onion powder so I used dried onions. I also reduce...

The flavors were great, but I must have used too small of a chicken, because I had gobs and gobs of rub left even after coating everything well. I let it marinate for the afternoon before cookin...

I thought everything in the chicken was great, but it seemed to only be on the skin and the flavor needed to marinade longer to get into the bird.. I didn't have couscous, so I made some rice pi...

The balance in this spice mix was just perfect. I didn't change a thing and we all loved it.