Chicken with figs and couscous

Chicken with figs and couscous
3H 30M



1.Preheat oven to 160°C (140°C fan forced).
2.Heat oil in large flameproof baking dish, cook onion, garlic and seeds, stirring, until onion is soft. Add stock, saffron, figs and cinnamon, bring to the boil.
3.Rinse chicken under cold water, pat dry inside and out with absorbent paper. Tuck wing tips under chicken. Trim skin around neck, secure neck flap to underside of chicken with skewers. Tie legs together with kitchen string. Add chicken to dish, breast side up, season. Cover dish with foil, roast 2 hours.
4.Uncover, roast about 1 hour or until chicken is browned and cooked. Remove chicken and figs from dish, cover to keep warm, strain pan juices into medium heatproof jug. Skim fat from top of pan juices.
5.Return pan juices to dish, boil, uncovered, until reduced to 1½ cups.
6.Meanwhile, bring extra stock to the boil in small saucepan. Combine couscous and hot stock in medium heatproof bowl, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in coriander, season to taste.
7.Serve chicken and figs with sauce and couscous.