‘Spanish cuisine is full of Moorish influences’, writes Sergio Herman in ‘Sobremesa’, the cookbook from which this recipe comes. ‘Also, I think the flavors of Morocco, which are also based on Moorish culinary traditions, fit perfectly with the feeling of Ibiza, so I often eat chicken and couscous when I’m on the island.’
For 4 people
– 1 whole chicken (preferably organic)
– fine sea salt and freshly ground black pepper
– 1 spoon + 1 tsp ras el hanout
– 100 ml + extra oil
– 5 cloves of garlic, thinly sliced
– 5 shallots
– 150 ml chicken stock
– 2 tomatoes, skin
– 2 spoons of mustard
– ½ pepper, finely chopped
– 2 lemons, zest and juice
– 100 ml Greek yogurt
– 150 g of hand-rolled couscous (available online and in specialty stores)
– 10 basil leaves
– 10 mint leaves
– 10 coriander leaves
– 100 g black olives
– 2 tbsp za’atar
1. Turn on the oven to 185 degrees °C. Cut the chicken, including the carcass, into pieces. Season the chicken pieces with sea salt, black pepper and 1 tablespoon of ras el hanout. Fry the chicken all over in a pan with a little olive oil and add the onions.
2. Peel the shallots and cut them in half lengthwise. Add them to the chicken and fry until golden. Place the chicken and mushrooms in a baking dish. Heat the chicken stock in a pan and then pour it into the oven dish with the chicken.
3. Cut the tomatoes into slices. Add to the chicken along with the harissa and chili peppers. Sprinkle the zest of 1 lemon over the chicken and drizzle with olive oil. Bake in the preheated oven for 35 minutes. Turn the chicken occasionally and baste with the reserved cooking liquid.
4. Stir in the Greek yogurt and season with salt and pepper.
5. Boil coarse couscous in salted water for about 3 minutes. Drain. Add basil, mint, coriander and olives. Stir 1 tablespoon of za’atar through the plate. Refresh with juice of ½ lemon and zest of 1 lemon. Add to chicken.
6. Pour in the Greek yogurt and finish with 1 tablespoon of ras el hanout and 1 tablespoon of za’atar. Serve with chicken.
Photo: Kris Vlegels