roast chicken with stuffing

Roast Chicken with Saffron Couscous Stuffing

Recipe from: January 2010
Preparation time: 30 minutes
Cooking time: 1 1\2 hours
 
Impress the evil mother-in-law with this perfect chicken roast.
 
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

Method

 
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
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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