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 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. |
| Servings | Prep Time |
| 6people | 15min |
| Cook Time |
| 1,40min |
|
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Ingredients
Spice Rub
- 10ml ground cinnamon
- 10ml ground coriander
- 10ml ground cumin
- 5ml paprika
- salt and black pepper
- 2tablespoons olive oilto rub chicken
- 11.5kg free range chicken
Stuffing
- 10ml olive oil
- 2cloves garliccrushed
- 1 onionfinely chopped
- handful chiveschopped fine
- 150gr exotic mushroom mix
- 1/2teaspoon turmeric
- 5ml dried mixed herbs
- 1 lemonjuice retained
- 1cup giant couscouscooked
Instructions
- 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.
- In a medium saucepan, heat the olive oil and sauté the garlic and onion until translucent.
- Add the chives and mushrooms, turmeric and dried herbs and sauté for another few minutes.
- Drizzle with lemon juice and add the cooked couscous. Mix through and set aside to cool.
- Open the bird’s hind legs, and stuff the cavity of the chicken with stuffing.
- Tie the drumsticks together, and bake at 190 degrees Celsius covered, for 1 hour.
- After an hour, remove from oven, open lid and bake for another 40 minutes until crispy. Serve with grilled veg and salad.