© William Meppem
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Total Time
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Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 375°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the cinnamon stick, cumin and coriander and cook over moderate heat for 1 minute. Off the heat, add the couscous and boiling stock, cover and let stand for 5 minutes. Stir in the apricots, pine nuts and parsley. Season with salt and pepper. Let cool to room temperature, then remove the cinnamon stick.

Step 2    

Using your fingers, loosen the chicken breast skin. Stuff the couscous under the skin, pressing it into an even layer.

Step 3    

In a small bowl, mix the harissa with 1 tablespoon of the olive oil. Brush the chicken skin with the harissa oil and season with salt and pepper.

Step 4    

Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until browned, about 4 minutes. Turn the chicken. Transfer the skillet to the oven and roast the chicken for about 10 minutes, or until white throughout. Serve at once.

Notes

Variation: Double the couscous and stuff it into the cavities of four 1 1/4-pound Cornish hens. Truss the hens, brush with the harissa oil and roast at 350° for 1 hour.

Serve With

Roasted red onions and sautéed greens.

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