Moroccan Stuffed Chicken
Moroccan style stuffed chicken makes the perfect Sunday roast centrepiece. Flavour your stuffing with parsley, couscous, oranges and rocket.
Feeds
4Person
Preparation time
100Min.
intermediate
Ingredients
- For the Chicken
- 1 whole chicken
- 2 tbsp Robertsons chicken spice
- ½ tsp Robertsons cumin
- ¼ tsp Robertsons ground cloves
- For the Stuffing
- 2 tbsp Robertsons chicken spice
- 1 tsp Robertsons paprika
- ½ tsp Robertsons cumin
- ¼ tsp Robertsons ground cloves
- 50 g fresh apricots
- 100 g breadcrumbs
- 30 ml olive oil
- 1/2 onion
- 2 tbsp Dijon mustard
- 1 handful fresh parsley
- 1 tsp lemon juice
- For the Carrots
- 200 g baby carrots
- 100 g raw pine nuts
- 1 handful fresh mint
- 2 tbsp honey
- 2 dollops butter
- For the Couscous
- 250 g couscous
- 50 g butter
- Robertsons Atlantic sea salt to season
- Robertsons black pepper to taste
- 1.5 cups water
- For the Rocket & Fennel Salad with Vinaigrette
- 60 g fresh rocket
- 400 g fresh fennel tops
- 6 baby radishes
- 3 oranges peeled and sliced
- 3 tbsp wholegrain mustard
- 1 tsp lemon juice
- 80 ml olive oil
- 1 tsp rice wine vinegar
- Robertsons Atlantic sea salt to season
- Robertsons black pepper to taste
- 2 cloves garlic
Preparation method
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