This Clay Cooker Roasted Chicken & Couscous is a yummy stand-by in our house. Very easy, very versatile. If you're not a couscous fan, you can substitute brown (or white) rice! Add it to your weekly meal plan!
All purpose seasoningI use Aunt Cora's Soulful Seasoning
One small onion
Optional Ingredients: diced carrotsdiced onion, diced tomato (I use canned, NOT drained)
Prepare clay cooker by soaking in water for 15 - 20 minutes, then remove clay cooker from water and line the bottom of clay cooker with couscous (as much or little as you want, I usually do enough to serve 8 so we have leftovers).
Liberally season chicken UNDER the skin with your all purpose seasoning (or salt & pepper).
Cut the onion in half and place it in the chicken's cavity, then place chicken breast side DOWN on top of the couscous.
Pour 1/2 to 1 cup of chicken broth (or water) over exposed couscous (not quite) enough to fully hydrate the couscous, because the drippings from the chicken will do this, you want just enough so the couscous doesn't burn and stick to the bottom of your cooker). *** Add optional ingredients here, on top of the couscous or rice.
Liberally sprinkle chicken and couscous with soy sauce, cover clay cooker and place in a COLD oven.
Turn the temperature to 475 degrees and bake for about 45 minutes (depending on the size of your chicken). Stir the couscous a bit to make sure it's being evenly cooked/soaked. You may need to add a little more chicken broth (or water) at this point. Cover and return to oven for another 15 - 30 minutes, checking doneness with a meat thermometer.
If you like crispy skin, remove the cover for the last 5 minutes and switch to broiler (but watch closely!).
Remove chicken and allow to rest for 10 minutes. Fluff couscous and SERVE!
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