Moroccan stuffed chicken

Moroccan stuffed chicken

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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

Nutrition info

Nutrition

kcalories
317
protein
41g
carbs
14g
fat
11g
saturates
2g
fibre
2g
sugar
8g
salt
0.26g

Ingredients

  • 50g couscous
  • 1 tsp Ras el Hanout spice mix
  • 8 ready-to-eat dried apricots, chopped
  • 2 tbsp pine nuts
  • small bunch flat-leaf parsley, chopped
  • 4 large skinless chicken breast fillets
  • 2 tbsp olive oil

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Method

  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.

Recipe from Good Food magazine, January 2010

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Comments

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cshobbs's picture
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nice stuffing but chicken was dry

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