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Recipes COUSCOUS-STUFFED MOROCCAN ROAST CHICKEN

COUSCOUS-STUFFED MOROCCAN ROAST CHICKEN

Prep 20 mins
Cooking 60 - 70 mins
Serves 6

Do something next level with your roast chicken this Sunday. Stuff it with a couscous, pistachio and date filling generously laced with our irresistible Cape Herb & Spice Moroccan Spice. While you’re at it, give it some extra love with a pat of Moroccan butter under the skin.

- WHAT YOU WILL NEED -

  • FOR THE STUFFING
  • 2 cloves garlic, very finely minced
  • 1 onion, very finely diced
  • 2 Tbsp extra virgin olive oil
  • 1 heaped Tbsp Cape Herb & Spice MOROCCAN SPICE
  • FOR THE MOROCCAN BUTTER
  • ¾ cup cooked couscous
  • 1 Tbsp salted butter, at room temperature
  • ¼ cup pistachios, roughly chopped
  • 1 Tbsp Cape Herb & Spice MOROCCAN SPICE
  • 3 large dates, pit removed and roughly diced (if preferred, use dried Turkish figs or dried Turkish apricots instead)
  • FOR THE CHICKEN
  • extra virgin olive oil
  • 3 Tbsp chopped fresh parsley
  • salt

- METHOD -

Start off by preheatting the oven to 200 ˚C. Then fry the onion and garlic in olive oil over low heat until soft. Add the rest of the stuffing ingredients and stir to combine.

Next, spoon into the chicken and tie legs using string to secure. Mix the butter and Cape Herb & Spice Moroccan Spice, gently prize off the skin over the breast meat and evenly distribute the butter between the skin and breast meat. Place chicken on a bed of onions in a roasting tray. Brush with a bit of olive oil and season all over with salt.  Pop chicken in the oven and roast until done. For a 1.2kg chicken it should take 60-70 minutes, but check it by stabbing the thigh. If the liquid that runs out is clear, the chicken is done.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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