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Roasted Chicken Couscous with Nuts and Fruit

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This recipe is great for transitioning from summer to fall. Fire up the grill if it's too hot to run the oven or roast the chicken on cooler days. While this recipe requires an extra step, we highly recommend that you don't skip the brine as it adds deeper flavor and keeps the chicken from becoming dry.  



Chicken and Brine

3-4 pound organic free range roasting chicken
1 cup Jacobsen Kosher Salt
1/2 cup Bee Local Cherrywood Smoked Honey
8 cups water
8 cups ice

    Herb Honey

    6 oz Bee Local Oregon High Desert Honey
    1/2 cup rough chopped oregano
    2 limes zest and juice


      2 cups small dry semolina couscous
      3 cups water
      1/4 cup toasted chopped pistachios
      1/4 cup chopped dried apricots
      1/4 cup chopped cilantro
      1/4 cup chopped mint
      1/4 cup chopped dates
      1/4 cup olive oil
      1 tbsp Jacobsen Ghost Chili Salt


        The day before you want to serve this meal, you'll want to brine the chicken. In a medium stock pot bring 8 cup water to a boil. Add 1 cup Kosher salt and 1/2 cup Bee Local Cherrywood Smoked honey until it's dissolved. Off heat add 8 cups ice. Once the brine is cool, transfer to a large sealable container and submerge the chicken into the brine. Place in the fridge overnight.

        For the herb honey, combine Bee Local Oregon High Desert honey, lime zest, juice and chopped oregano into a small sauce pot and bring to a simmer and set aside.

        To cook the chicken, start up the grill or preheat oven to 325°F or you can do a combination of both! Place the chicken in the oven and let roast for 30-45 minutes. Once the temperature near the bone reads 150°F either crank the oven up to 475°F or transfer to the grill. Once you achieve a nice charred outer skin, remove the chicken from heat and let rest.

        While the chicken is finishing, put 4 cups of water in a large sauce pot with lid on the stove and season with 1 tablespoon kosher salt. Once the water comes to a boil, whisk in couscous and cook for 1 minute, put lid on and remove from heat and let stand for 5 minutes. Use a fork to fluff the couscous and break up any chunks. Once you're ready to serve transfer couscous to a large mixing bowl and fold in apricots, pistachios, dates, cilantro, mint, and olive oil. Place the couscous into a large serving dish and top with the chicken broken down into smaller pieces. Drizzle herb honey all over the chicken and finish with Jacobsen Ghost Chili salt.

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