Roast Chicken with Saffron Couscous Stuffing

Recipe from: January 2010
roast chicken with stuffing

Ingredients 13
Servings 2
Minutes 30 minutes


Serving Change
  • 1 Whole chicken
  • Olive Oil
  • Salt and pepper
  • For the stuffing:
  • ½ tsp saffron strands
  • ½ cup boiling water
  • ¾ cup instant couscous
  • 1 garlic clove, crushed
  • 1 tsp cumin
  • 1/3 cup chopped dates
  • 1/3 cup chopped almonds
  • Rind and juice of 1 orange
  • ½ cup chopped fresh parsley, mint and coriander


30 minutes
Place the couscous, garlic, cumin, almonds dates, orange juice and rind in a bowl.

Boil the water and diffuse the saffron strands in this for about 2 minutes.

Add the saffron water to the couscous, cover with cling film and leave to steam for about 10 minutes.

Use a fork to fluff up the couscous and add the herbs.

Rinse the chicken and dry thoroughly with paper towels. Stuff the couscous mixture into the cavity, pressing it in quite tightly and close this. I used a small skewer and then tied the legs together with string. Pour a small amount of olive oil over the chicken and season with salt and pepper.

Bake in a preheated oven at 190°C for 1 ½ hours.

Before carving, leave to stand covered for about 10 minutes after removing from the oven.

I served this with some simple roasted butternut and steamed broccoli.

To read Mint Tea and Tagine's blog click here.

Read more on: poultry  |  roast


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.