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.
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.
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.
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.
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.