Moroccan Roast Chicken with Couscous Stuffing

I love the versatility of roast chicken.  Whether it is roasted with lemon and rosemary or rubbed with tasty spices and marinades, a whole roasted chicken never disappoints at a dinner table or at any occasion for that matter.

Moroccan Roast Chicken with Couscous Stuffing

If you are looking for good quality birds however, you can be easily disappointed by some supermarkets that stock fatty, hormone grown chickens.  I always buy free range or organic, I really don’t mind paying a little extra for good quality meat.

Moroccan Roast Chicken

Talking about good quality, this pretty bird I have in this recipe was delivered by the meat specialists from Biltong@za. Let me just tell you, this was a huge 1.7kg chicken – absolutely mouthwatering and juicy.

Moroccan Roast Chicken with Couscous Stuffing

I decided that I wanted to spice things up a little with this recipe and used a blend of Moroccan spices to rub the chicken with – stuffing it with the most gorgeous giant couscous and wild mushroom filling.

Moroccan Roast Chicken with Couscous Stuffing

This recipe of Moroccan Roast Chicken with Couscous Stuffing was so easy and simple, and I love that a whole meal was created using one casserole dish and my oven.  Create your own exotic version of this meal by adding prunes or raisins to the couscous filling, making it sweet and sticky.

Preheat the oven to 200 degrees Celsius.

 
 
 
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Moroccan Roast Chicken with Couscous Stuffing
I decided that I wanted to spice things up a little with this recipe and used a blend of Moroccan spices to rub the chicken with – stuffing it with the most gorgeous giant couscous and wild mushroom filling.
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Course Main Dish
Prep Time 15 min
Cook Time 1,40 min
Servings
people
Ingredients
Spice Rub
Stuffing
Course Main Dish
Prep Time 15 min
Cook Time 1,40 min
Servings
people
Ingredients
Spice Rub
Stuffing
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Instructions
  1. First off, add all the ingredients for the spice rub in a mixing bowl, mix and rub all over the chicken, getting in all the right places. Set aside.
  2. In a medium saucepan, heat the olive oil and sauté the garlic and onion until translucent.
  3. Add the chives and mushrooms, turmeric and dried herbs and sauté for another few minutes.
  4. Drizzle with lemon juice and add the cooked couscous. Mix through and set aside to cool.
  5. Open the bird’s hind legs, and stuff the cavity of the chicken with stuffing.
  6. Tie the drumsticks together, and bake at 190 degrees Celsius covered, for 1 hour.
  7. After an hour, remove from oven, open lid and bake for another 40 minutes until crispy. Serve with grilled veg and salad.
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