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Moroccan-style roast chicken
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Moroccan-inspired chicken roast bursting with flavor and health benefits.
Ingredients:
  • 125.00 ml couscous
  • 191.25 gm chicken style liquid stock
  • 56.88 gm olive oil
  • 1 brown onion, finely chopped
  • 1/2 tsp ground coriander
  • 3.75 gm ground cumin
  • 120g date
  • 62.50 ml pistachio nuts, roughly chopped
  • 1 cinnamon stick
  • 1.8kg whole chicken, rinsed, patted dry
  • 28.60 gm honey
  • 0.63 gm ground cinnamon
  • Roast pumpkin, to serve
  • Baby spinach, to serve
Instructions:
  • Preheat oven to 200°C. Place couscous in a bowl. Heat stock in the microwave until boiling. Pour over couscous, stir, cover, and let sit for 3 minutes. Fluff with a fork, mix in 1 tablespoon oil, and let cool completely.
  • In a frying pan over medium heat, warm 1 tablespoon of oil. Sauté onion and garlic until soft, about 3 minutes. Mix in coriander and 1 teaspoon cumin, cook for 1 minute. Add dates and cook until tender, about 2 minutes.
  • Combine the date mixture, pistachios, salt, and pepper with the cooked couscous. Fill the chicken cavity with the couscous mixture and a cinnamon stick. Use kitchen string to tie the chicken legs together. Place the chicken breast side up on a rack in a roasting pan. In a jug, whisk together honey, ground cinnamon, salt, pepper, cumin, and oil. Brush the mixture over the chicken.
  • Roast chicken for 1 hour, basting every 20 minutes with the honey mixture. Check for doneness by piercing the thigh with a skewer - juices should run clear. Let the chicken rest, covered, for 10 minutes before serving with pumpkin and spinach.

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