Moroccan chicken with beetroot couscous

Step 1

Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Place chicken, breast side down, on a board. Using kitchen scissors, cut along each side of backbone. Turn over. Using heel of your hand, press firmly on breastbone until bone breaks. Place chicken in a baking dish. Rub both sides with marinade. Cover. Refrigerate for 1 hour.

Step 2

Wash beetroot. Pat dry. Place in a small disposable foil baking tray. Cover with foil.

Step 3

Preheat barbecue plate on high with hood closed. Place chicken, breast side up, in a disposable foil baking tray. Reduce heat to medium. Cook chicken and beetroot with hood closed, using indirect heat, for 45 minutes or until chicken and beetroot are cooked through. Cover chicken with foil. Set aside. Set beetroot aside to cool. Wearing gloves, peel and quarter beetroot.

Step 4

Meanwhile, make Orange dressing: Place ingredients in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

Step 5

Place couscous and currants in a heatproof bowl. Place stock and juice in a saucepan. Bring to the boil over medium-high heat. Pour over couscous mixture. Cover. Stand for 5 minutes. Stir with a fork to separate grains.

Step 6

Add pistachios, chopped coriander and dressing. Toss to combine. Top with beetroot. Cut chicken into portions. Serve with couscous salad, coriander and lemon wedges.