½ teaspoon saffron threads
Salt and pepper
½ teaspoon ground ginger
One 4½-pound chicken
1 cup couscous
5 tablespoons butter, softened
2 cups slivered almonds, toasted
½ cup confectioners’ sugar
½ teaspoon ground cinnamon
2 large onions, chopped
1¼ cups low-sodium chicken broth
1 large peach, cut into eighths
We got these
amazing recipes from
one of the
RECIPE PHOTOS BY TARA DONNE; FOOD ST YLING BY ROSCOE BE TSILL; PROP ST YLING BY ANGHARAD BAILE Y.
1. In a small skillet, toast the saffron
over medium heat for about
1 minute; transfer to a small bowl
and let cool. Crumble the saffron
threads and stir in 1½ teaspoons
salt, ⅛ teaspoon pepper and the
ginger. Rub the chicken all over with
the saffron-ginger mixture; let sit.
2. Preheat the oven to 450°. In a
saucepan, bring 1 cup water to a
boil; remove from the heat. Stir in
the couscous, cover and let stand
until the water is absorbed,
10 minutes. Fluff with a fork, then stir
in 2 tablespoons butter, the almonds,
sugar and cinnamon; season with salt
and pepper. Let cool.
3. Meanwhile, in a large, ovenproof
skillet, heat 2 tablespoons butter
over medium heat. Add the onions
and cook, stirring occasionally, until
softened, about 10 minutes. Add the
chicken broth; season with salt.
4. Measure out 2 cups of the
couscous mixture; reserve the
remainder. Stuff the chicken with the
2 cups mixture and tie the drumsticks
together. Place the chicken on the
onion mixture in the skillet, transfer
to the oven and roast for 30 minutes.
Lower the heat to 350° and roast
until the chicken is cooked through,
35 to 40 minutes. Transfer the
chicken to a cutting board. Remove
the stuffing and toss with the
reserved couscous mixture.
5. Transfer the onion mixture to a food
processor and puree. In a small skillet,
heat the remaining 1 tablespoon
butter over medium-high heat. Add
the peach slices and cook, turning
once, until browned, about 3 minutes.
Serve the chicken with the peach
slices, couscous and onion gravy.
1 granny smith apple, cored and
2 tablespoons superfine sugar
4 threads saffron
1 cup vodka
1. In a pitcher, muddle the limes, apple,
sugar and saffron. Stir in the vodka. Cover
and let sit for 2 hours.
2. Fill 2 glasses with crushed ice and
strain in the mixture. Garnish with the