Moroccan stuffed chicken

Moroccan stuffed chicken

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(4 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

Nutrition and extra info


  • kcal317
  • fat11g
  • saturates2g
  • carbs14g
  • sugars8g
  • fibre2g
  • protein41g
  • salt0.26g
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  • 50g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tsp Ras el Hanout spice mix
  • 8 ready-to-eat dried apricot, chopped
  • 2 tbsp pine nut
  • small bunch flat-leaf parsley, chopped
  • 4 large skinless chicken breast fillets
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.

  2. Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.

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Comments (1)

cshobbs's picture

nice stuffing but chicken was dry

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