Moy Park Ireland - Made with Irish Chicken.
Moy P has been busy cooking up some tasty recipes in the kitchen. These pages are bursting with versatile and delicious recipe ideas, perfect for any meal occasion, from special family dinners to a quick bite.
Whether you have 20 minutes to provide a mid week meal or 2 hours to cook a mouth-watering masterpiece you can find inspiration on these pages.
Let's get cooking!
Preheat the oven to 190C, fan 170C, gas 5. Mix 1 tablespoon harissa paste with 150g pot natural yogurt and seasoning. Spread all over a 1.6kg free range whole chicken, placed in a roasting tin and roast for 1 hour 30 minutes in the middle of the oven. Bring the chicken out and rest, covered in foil for 15 minutes before carving.
Make the couscous by pouring over 700mls boiling water onto 350g couscous, a large pinch saffron and 1 level teaspoon salt in a large bowl, stir and cover with a tea towel and leave to absorb for 10 minutes. Stir in 75g chopped dried ready to eat apricots, zest of ½ unwaxed lemon, juice of whole lemon, 40g chopped coriander (including stems), seeds from 1 ripe pomegranate.Taste for seasoning adding plenty of black pepper.
Carve the chicken into thin slices, taking off the brown meat from the legs and thighs too. Serve the couscous on a large platter with the chicken arranged on top - drizzle over any pan juices. Garnish with more fresh coriander, a handful of pistachios and a dollop of yogurt.
Place on the table for everyone to dig in and serve with a dressed fresh green salad and warm flatbread.
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