Moroccan stuffed chicken
Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat
- 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.
- 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.
Moroccan mushrooms
For a veggie alternative, mix the couscous mixture with 50g crumbled feta and spoon into 4 large flat mushrooms. Drizzle with 1 tbsp oil and bake for 20 mins. Serve with tzatziki.
317 kcalories, protein 41g, carbohydrate 14g, fat 11 g, saturated fat 2g, fibre 2g, sugar 8g, salt 0.26 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/143610/
http://www.bbcgoodfood.com/recipes/143610/
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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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Rosemary and potatoes are a match made in vegie-patch heaven - these are great served both hot and cold.
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat
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
317 kcalories, protein 41g, carbohydrate 14g, fat 11 g, saturated fat 2g, fibre 2g, sugar 8g, salt 0.26 g
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27 January 2010
maza rated this recipe
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30 March 2010
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27 September 2011
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