a delicious, substantial, and lower-fat fish chowder. Suitable for a winter day. This dish is incredibly adaptable. I make my own low-sodium stock because I find that the bacon already contains enough salt. The vegetables, fish, and seasonings can all be changed. When I have visitors who can finish it in one or two days, I would make this seafood chowder because I find it tough to reheat (a no-no at work!).
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 7 ½ teaspoons curry powder
- 4 ½ teaspoons onion powder
- 1 ¼ teaspoons salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon rubbed sage
- 1 pinch ground ginger (Optional)
- 2 tablespoons fresh lemon juice
- ½ cup chicken broth
- ¼ cup vegetable oil
- 1 (2 1/2 pound) whole chicken, rinsed and patted dry
- 1 cup chicken broth
- 3 cups water
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 2 ¼ cups dry couscous
- 1 tablespoon curry powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- ½ teaspoon rubbed sage
- ¼ teaspoon garlic powder
- 1 bay leaf
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 760 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 7 g |
| Protein | 42 g |
| Saturated Fat | 10 g |
| Sodium | 741 mg |
| Sugars | 2 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
too dry
I really liked this, but I made some serious alterations. First, I read a review where someone put their 5 lb. bird at 350 degrees for 90 minutes. I decided to follow the recipe, and did 400 degrees (I also had a 5 lb. bird). I was going to turn it at the 45 minute mark, but realized it was already almost cooked! So, I ended up cooking for about an hour at 400 degrees (next time, I will do 350 for 90 minutes). Also, I didn’t have couscous and didn’t want to go to the store, so I made quinoa in a very similar matter with some alterations. First, I melted the butter and cut up the chicken livers very fine, fried the livers with the bay leaf. Then, I fried about a cup of the quinoa, it gives it a nutty flavor. Next, I added 3 cups of chicken broth and 5 cups of water, and about 3 tbsp. of lemon (I find that quinoa cooks best at a 4:1 liquid to quinoa ratio). Then, I poured in the remaining 1 1/4 cups quinoa with all the spices already mixed in. Turned out great! I may also score the bird next time to let all those awesome flavors permeate the entire chicken.
I made the chicken as per the recipe, but didn’t make the couscous. However the chicken recipe is one of the best I’ve ever made! Amazing!! I highly recommend it!!!
As other reviewers have commented, you’ll have tons of leftover paste. However, it really is tasty. I roasted sweet potatoes, red and yellow peppers and onions in the same pan with the chicken and the resulting chicken/curry broth mixed with the veggies was absolutely divine!
this was very tasty.. it didn’t really make a paste.. more like a sauce.. so i put everything into a zip lock bag and marinated for maybe 45-60 min’s.. grilled this and think it would have benefited being marinated for longer.. having said that this recipe was delicious as is.. i only made the chicken.. but would love to see how this would do after marinating overnight.. ty for the recipe
Good recipe Not spicy at all. Added zucchini and squash because I wanted some veggies included in my meal. will make again.
Loved it. I used it as a sauce on boneless breasts, legs and thighs. I use 1tbsp of hot parika and 1 tbsp of sweet paprika to give it a bit of “oompf”. I like to put it into a large stainless steel pan, thick bottomed, covered with a lid or foil, and then cooked on a gas grill. It’s usually done in about 20 minutes, your cooking time may vary of course.
This was a huge hit! The whole chicken is gone! I did substitute Jasmine rice because I was out of couscous…but it was just wonderful!
This was a big hit with my family. I made it exactly as written and it was plenty for 2 whole chickens. It made the house smell wonderful, not a strong curry either. Excellent!
Really good chicken, I did not make the cuscous. Used leg quarters instead of whole chicken. Changes made, was out of chili powder so used a little siracha paste, was also out of sage so used a bit of poultry seasoning. Great flavor, family loved it. I think the siracha was good and will add more next time.
I really liked this recipe! It was tasty, spicy and very moist. The flavours really sank into the meat! I didn’t use the couscous with the chicken. I roasted it with potatoes, onions, garlic cloves and mushrooms which cooked in the spicy juices from the chicken and made it DIVINE! Only thing I would add next time is a little bit of honey to add just a hint of some sweetness. Also, as others have noted, there was lots of leftover rub so I would half the rub ingredients next time. Otherwise, its a keeper!
Delicious!!! My husband and children always go back for seconds! I use the leftover chicken bones to make a coconut curry chicken stock the next day. Thanks for the recipe!
This is my go to chicken recipe, and I have friends and family asking me to make it for them. I like cooking it on the outdoor grill or in the smoker – wonderful flavor and doesn’t leave a lingering oder in the house of curry.
Delicious! Made exactly per the recipe except omitted the salt and made a 5lb roaster. Getting the curry sauce under the skin was key… made the meat very flavorful. Looking forward to trying chicken salad tomorrow.
I made this for my family and even my “picky” children loved it. The entire chicken was devoured with very little left. The second time I made it I used a larger chicken an took the remaining meat off the bone and cooked the bones in water to make soup. Added veggies and voila! Soup! Two meals..Yeah!
This was really, really, REALLY, good! I made sure that I put the spices paste under the skin of all parts as well as on top. If you want to stretch it to another meal,cut off all the parts to serve for the first meal leaving only the carcass. Simmer the carcass in drippings and 2 bouillon cubes in five cups of water. When you have a nice broth, remove carcass, pick off meat, set meat aside. Add to broth 2 cups of basmati rice and 2 cups frozen mixed vegetables. Boil the rice and veg (covered)until nearly all the liquid is absorbed. Add the carcass meat (along with any leftover chicken meat from the first meal) to the pot and simmer until ALL the liquid is absorbed. I added a bit more curry powder and garlic along with some salt. It made a nice entree with a garden salad on the side. Made enough for six good helpings! It wasn’t as yummy as the first entree but was very tasty and thrifty!
WOW… this was awesome! I used chicken leg quarters but followed the recipe otherwise. I rubbed the spices under the skin and on top, and broiled a few min. at the end to make the skin crispy. For those who dont want couscous I substituted regular white rice and that came out awesome too!! I def. recommend this and cannot wait to make it again! 🙂
The chicken is amazing. I didn’t make the couscous because was making a gluten free meal. I actually made the curried quinoa from this site and they were excellent together. I will use this recipe again. Don’t scrimp on the spices. I let the paste set for about 30 minutes while I washed chicken and other prep work. I did make sure to put quite a bit of the paste inside the cavity and I think that helped with the amazing flavor. I was worried it would be too spicy with 1 tbsp of chili powder, but the heat was just right. And as stated in other reviews, my house smelled like an Indian market.
This was excellent – didn’t make the couscous part of the recipe, but served it with rice and peas.
I was conflicted about how to review this recipe. I thought the curry rub/paste was fabulous and loved the finished product. The couscous part of the recipe did need some help as some other reviewers have noted. I made the same amount of orzo and mixed in with the couscous and also chopped up very finely a medium onion and several ribs of celery to add to the couscous/orzo mixture. I sauted the celery and onion briefly in olive oil on the stove top before adding to the mixture. I believe the two different pastas made for an interesting texture and the celery/onion gave it a nice crunch. I think the next time I will either make a whole small turkey or a bone-in turkey breast rather than chicken, I wanted there to be more! I Loved the smokey, spicy taste of the rub and the aroma in the house was amazing too. 03/22/2011 – Additional note: -I made this again and added a package of chopped spinach to the pasta combination. I very much like the combination of couscous and orzo. I also decided to use the not-quite-picked-clean carcass and carrots, onions, celery and made a stock. I then made a chicken soup and because of the wonderful spice paste it was a rich, spicy and satisfying soup. The best thing about this recipe is that spice paste, it is fabulous! I’ve discovered the joy of cooking with smoked paprika! Too bad it is so expensive, but so worth it. I still think using a small turkey with this recipe would make for a lovely dinner for a dinner party.
Not bad. I only made the chicken and following the recipe exactly. The chicken itself came out nice and moist, the house still smells amazing, but the flavor was just okay. I think it was the chili powder. If I try it again, I’ll use less of that.