Currant salad with roast chicken

Ingredients for 4 servings:

• 1 chicken for roasting
• 4 tbsp butter
• 2 tsp paprika powder, hot
• 2 tsp sweet paprika powder
• 6 sprigs of parsley
• 1 lemon(s)
• 100 ml chicken stock
• ½ tsp coriander seeds
• 1 g saffron threads
• 100 g couscous, instant
• 1 small romaine lettuce
• 2 spring onions
• 85 g currants, red
• ½ tsp liquid honey
• 1 ½ avocados

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Heat the butter, stir in four tablespoons of oil, paprika powder, salt, and pepper, and remove from the heat. Wash the parsley and shake dry. Rinse the lemon in hot water and slice it. Wash the roast chicken, pat it dry, season the inside with salt and pepper, brush the outside with two-thirds of the prepared paprika butter, place it in a large baking dish, and add the parsley and lemon slices. Pour in 300 ml of water. Cook the roast chicken in the oven at 150 °C for about 30 minutes. Then brush again with the paprika butter and cook for another 30 minutes. Remove the roast chicken from the oven, let it cool briefly, remove the meat from the bone, and slice it. Prepare the couscous according to the package instructions. Trim and chop the lettuce. Trim the spring onions and slice them into rings. Wash the currants, setting aside a few stalks. Mash the remaining berries and mix with 5 tablespoons of the meat juices, honey, salt, and pepper. Peel, pit, and finely chop the avocados. Arrange the chicken on the salad with the avocado and spring onions and drizzle with the currant dressing.