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Sticky roast chicken with stuffed gem squash

Recipe from: 8/1/2007 12:00:00 AM
Ingredients 13
Servings 6
Time 40


  • 100
  • 5
    ground paprika
  • 10
    chilli powder
  • 2
    ground cumin
  • 2
    garlic cloves (crushed)
  • 5
    orange or lemon zest
  • 1
    large chicken
  • 600
    chicken stock
  • 125
    mixture of dried apricots,dates and sultanas
  • 45
    lemon juice
  • 350
  • 6
    gem squash (halved)
  • 100



Heat the butter in a saucepan over a low heat.
Add the paprika, chilli powder, cumin and garlic.
Stir well, then remove from the heat and stir in the orange zest.
Set aside to cool.
Reserve 50 ml of the melted butter and rub the remaining butter all over the chicken, then set the chicken aside in the fridge for at least two hours, or refrigerate overnight.

Bring the chicken stock to the boil in a saucepan.
Add the dried fruit and simmer for five minutes, then stir in the lemon juice and couscous.
Remove from the heat, cover and leave to stand for five minutes.
Place the chicken in a greased roasting pan and stuff it with some of the couscous.
Roast in a preheated oven for 40 minutes.

While the chicken is in the oven, boil the squash until just tender.
Remove from the saucepan and scoop out the pips.
Stir the reserved butter into the remaining couscous, then spoon the couscous into the squash.

Remove the chicken from the oven after 40 minutes and drizzle with honey, then return it to the oven along with the gem squash.
Roast for a further 40 minutes, or until the chicken is cooked through. 58 AUGUST 2007 IDEAS


Read more on: poultry

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