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Moroccan roast chicken with apricot and pistachio couscous stuffing
Moroccan roast chicken with apricot and pistachio couscous stuffing
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Prep Time:
35 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Spiced couscous stuffing with apricots and honey enhances the flavor of juicy roast chicken.
Ingredients:
  • 65g couscous
  • 60ml olive oil
  • 2 spring onions, finely sliced
  • 1 clove garlic, crushed
  • 35g dried apricot
  • 40.00 ml pistachios, coarsely chopped
  • 40.00 ml fresh mint, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • 31.50 gm lemon juice
  • 1 Free Range Egg, lightly whisked
  • 2.1kg Extra Large Whole Chicken
  • Salt and pepper
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 0.63 gm ground cinnamon
  • 28.60 gm honey
  • 1 red capsicum, seeded, coarsely chopped
  • 1 red onion, cut into wedges
  • 500g pumpkin, peeled, cut into wedges
  • 2 zucchini, halved lengthways, coarsely chopped
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Preheat oven to 180C. In a small bowl, pour 1/3 cup (80ml) boiling water over couscous. Cover and let it sit for 5 minutes to absorb. Fluff grains with a fork and allow it to cool completely.
  • Heat 2 teaspoons oil in a small frying pan, then cook spring onion for 2 minutes before adding garlic for 1 minute. Transfer to a large bowl. Combine with apricot, pistachio, mint, coriander, 1 tablespoon lemon juice, couscous, and egg. Season with salt and pepper, then gently stuff under the chicken skin to evenly cover the breast. Tie chicken legs with kitchen string and place in a roasting pan.
  • Combine the rest of the olive oil, lemon juice, cumin, coriander, cinnamon, and honey in a bowl and whisk together. Pour half of the mixture over the chicken and roast for 45 minutes. Place capsicum, onion, pumpkin and zucchini around the chicken. Drizzle the remaining marinade over the veggies and toss to coat. Roast for another 45 minutes until the chicken is cooked through and the vegetables are tender and caramelized. Let the chicken rest for 10 minutes, then divide chicken and vegetables among serving plates. Sprinkle with parsley leaves before serving.

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