Moroccan Roast Chicken

Anina's Recipes
4 servings Prep: 20 mins, Cooking: 1 hr 40 mins By Food24
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Ingredients (16)

Spice rub:
10 ml cinnamon — ground
10 ml coriander — ground
10 ml cumin — ground
5 ml paprika — or cumin spice
salt and freshly ground black pepper
2 Tbs olive oil — for rubbing
1 x 1.7 kg chicken — whole
10 ml fresh chillies — 573
2 garlic — cloves, crushed
1 onion — finely chopped
fresh chives — handful, finely chopped
150 g mushrooms — exotic mix, chopped
½ tsp turmeric
5 ml dried mixed herbs
lemon — juice only
1 cup couscous — cooked
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  • 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 chicken 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 190ºC 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.

    Reprinted with permission of Anina’sRecipes. To see more recipes, click here.

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