Sunday Roast Chicken

Ingredients

• Chicken
• 1 whole chicken, innards removed
• 4 chicken livers
• 1/4 cup berbere spice brown butter, cut into cubes (see recipe)
• 1 small bunch fresh parsley, chopped
• 1 small bunch fresh cilantro, chopped
• 8-10 stems fresh sage, chopped
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Couscous and Chickpeas
• 2/3 cup couscous
• 14oz can chickpeas
• 14oz can crushed tomatoes
• 1/4 cup berbere spice brown butter, cut into cubes (see recipe)
• 1/2 cup pitted black olives
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1/2 cup red wine
• 1 tsp ground cumin
• 1 tsp ground turmeric
• Grated zest and juice of 1 lemon

Instructions

1. Preheat the oven to 400 F

2. Using your fingers and starting at the neck of the chicken, gently separate the skin from the meat of the breasts, just enough to slide half of the berbere butter in between the skin and the breast

3. Take half of all the herbs and distribute them under the skin and inside the cavity of the chicken

4. Rub the chicken all over with 1tbsp olive oil and season with half the salt and pepper

5. Place the chicken in a medium roasting pan and roast until the skin is golden brown, juices from the thigh run clear with pricked with a knife, and the internal temperature of the thickest part of the thigh registers 165 F, 45-60 minutes

6. Remove the bird from the oven and allow to rest for 10 minutes before carving

7. In the meantime, heat the remaining berbere butter in a medium Dutch oven set over medium heat

8. When butter has melted, add the onion, garlic, and remaining salt and pepper and sauté until the onion is beginning to brown, about 10 minutes

9. Add the remaining herbs, the chickpeas, olives, tomatoes, cumin, turmeric, and red wine and stir to combine

10. Decrease the heat to low, cover, and cook for 20 minutes

11. Add the couscous and the lemon zest and juice

12. Stir to combine

13. Remove from the heat, cover, and set aside for 5-10 minutes, until the couscous is tender

14. Heat the remaining 1tsp of olive oil in a small sauté pan set over medium heat

15. When the oil simmers, add the chicken livers

16. Cook for 4-5 minutes just until cooked through

17. Slide the liver and stir into the chickpea couscous mixture

18. Carve the chicken and serve with chickpeas and couscous