Roast chicken with couscous stuffing
Vanessa
ingredients
- 3/4 cup couscous
- 6 fresh dates, seeds removed, chopped
- 1/2 cup dried apricots, chopped
- 2 tbs toasted pinenuts
- 1 orange, finely grated rind and juice
- 1/4 cup honey
- 1.6 kg free-range chicken
- olive oil cooking spray
- 2 tsp ground paprika
- 2 bunches dutch carrots
- coriander leaves, for serving
directions
- 1
Preheat oven to 200°. Put couscous into a bowl. Cover with 3/4 cup boiling water. Cover and stand for 5 minutes or until absorbed. Stir with a fork. Add dates, apricots, pinenuts, orange rind and 1 tbs of honey. Stir well.
- 2
Remove excess fat from chicken, rinse cavity and dry with paper towel. Fill with couscous mixture. Spray with olive oil. Sprinke paprika, ground black pepper and sea salt flakes over chicken.
- 3
Place chicken in roasting pan. Roast for 1.5 hours or until cooked through.
- 4
Put carrots into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat and simmer until tender (5-8 minutes). Drain.
- 5
Heat 1/3 cup orange juice and remaining honey in a saucepan. Return carrots to saucepan and cook for 5 minutes or untl carrots are coated with honey mixture.
- 6
Serve chicke with honey carrots. Sprinkle coriander over carrots.
Source: Vanessa
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