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Pull the baking pan from the oven. Sprinkle the couscous around the chicken. Return the baking pan to the oven and continue to roast until both the chicken and couscous are cooked through, around 30 minutes. Let the baking pan stand for 10 minutes while you make the relish. Squeeze the now roasted garlic into a small skillet. Add the oil and set the pan over medium heat. When the oil is hot, add the anchovies and red pepper flakes.

Add the capers to the pan and cook for 1 minutes more. Stir in the juice from the second half of the lemon, along with the raisins and half of the parsley. Reduce the heat and simmer for 2 minutes, then check for seasoning. Fluff the couscous with a fork, then arrange the cut chicken on top.

Specialty Restaurant Lentil Kofta Curry from Seven Spoons by Tara O'Brady.

Scatter the res of the parsley over the whole baking pan of chicken and couscous, and serve with relish. What a lovely tribute to Tara, Ashley. You both truly are veterans of this space — how fitting that you both had the opportunity to write your own cookbooks at similar times. So looking forward to having cookbooks of two people I admire so much in my own kitchen! My goodness this looks magnificent! And the photography is so earthy and amazing.

I am looking forward to trying this gorgeous meal! This chicken looks delicious- I will definitely try it, and your photos are gorgeous!

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So light-filled! Oh, Ashley, this post is incredible. It certainly sounds like a good one. Gush away! Beautiful photos as always!

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This looks terrific BOTH ways lentils or pearl couscous …. The photography superlative as usual …as well as concise descriptives..

Lentilles de Puy waiting to be used for this offering. Merci de la France. I love how you said the best way to celebrate her book was to begin cooking out of it-teetering on your counter and getting splashed. Sounds yummy! Cant wait to make some This recipe certainly does sound great! Thank you!

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Great recipe,must try it. Seven Spoons. Kaloang Home Kitchen. Chon Thai Restaurant.

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Cookbook of the Week: ‘Seven Spoons’ by Tara O’Brady

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