Roast chicken with couscous & pine nut stuffing

Roast chicken with couscous & pine nut stuffing

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 8

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
348
protein
26.3g
carbs
16g
fat
20g
saturates
7g
fibre
2g
sugar
9g
salt
1.32g

Ingredients

  • 100g couscous
  • 175ml boiling chicken stock
  • 50g butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100g pine nuts
  • 140g dried apricots, roughly chopped
  • large handful parsley, roughly chopped
  • 2 tbsp mint leaves, roughly chopped
  • 1 lemon
  • 1 egg, beaten
  • 6 skinless chicken breasts
  • 16 rashers streaky bacon

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
  2. Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
  3. Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
  4. Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken’s centre should come out hot). Cool and wrap in fresh foil to transport.

Recipe from Good Food magazine, August 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
muccapazza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Does anyone know if I can freeze this pre-made? So that I can just defrost and cook at a later date?? Thanks

katycooks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well, like a lot of other reviewers, mine didn't turn out quite so pretty as the picture! It looked pretty good until I started to slice it. However, it was very tasty and the chicken stayed lovely and moist. I forgot to buy couscous (which is probably because I can't stand the stuff), so I used pearl barley instead. (I pre-cooked it in chicken stock.) That worked out fine mixed with the rest of the ingredients. I served it with carrots and the Jabron potatoes mentioned by a few other people, which were also very tasty. So, overall, a success.

deepa203's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe!

It worked really well and looked very impressive!I used sunflower seeds instead of pine nuts but it still tasted good! I also put the filling in the middle as opposed to the side and rolled the chicken around it - it didn't fall apart, maybe try that if it has split in the past!

Tasty, easy recipe, my housemates loved it!

annamarienaughton's picture

Going to try this for diy wedding party? can you freeze it uncooked ?

stephenjoanne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Turned out quite well, but i didnt cook it on seam so opened slighty. Also by not adding egg the filling didnt hold together aswell as it should. Like someone mentioned earlier it took slightly longer than specified to cook, but the test was lovely and im looking forward to having it cold 2morrow.

stephenjoanne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

just prepared this and now its in fridge to firm, but just realised i forgot to add the egg to the couscous, i'll let you know how it goes fingers crossed.....

helene-28's picture

Looking forward to my next dinner party to try this recipe out. Looks yummy but think I will substitute the apricots for more savoury ingredients. :)

newmee's picture

I intend on making this for guests on Saturday and am nicking woodycot's idea of serving with roast potato, baby carrots & green beans, with a home made, leek & white white sauce on the side. Not sure though what to use instead of apricot in the stuffing as they are hated by majority of my guests. Any ideas that will still compliment the lek and white wine sauce? My thought is mushroom and a touch of garlic?

kat_cco's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is fantastic. I made it with millet seed instead of cous cous to make it gluten free. We had plenty left over which I froze and we have since had warmed up - just as nice the second time around.

woodycot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was truly amazing.... !! Followed to the letter, no left over stuffing, just right, chilled in the fridge over night, then sliced into two, re-wrapped and cooked as stated, then finished off under the grill for 5 min.... PERFECTION ! (even the kids said so) Served with roast potato, baby carrots & green beans, with a home made, leek & white white sauce on the side. xxxxxx

patilo33's picture

Was enjoyed during the summer so much that it has been requested for christmas dinner as an alternative to roast turkey.

oliviaseet's picture

Am short of time. Do you think it will be OK if I put it in the freezer for an hour?

samjking's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this as one of the dishes for a lunch party, it was more time consuming to put together than I thought it would be, but it worked really well and looked really impressive (just like the photo). I liked the way the stuffing stayed together when it was sliced and served up beautifully, no bits dropping off or out!!
Both the adults and children enjoyed it. I don't normally like cold meat but we ate it cold for supper the next day and it was really delicious. I will definitley make this again, a good buffet type dish.

patilo33's picture

A hit with everyone at the Midsummer bash on the allotment.
Tasty and very filling.
For an accompanying salad picked lettuce and radish straight from the ground. How fresh???

sololiz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My streaky bacon was so narrow that I couldn't overlap the rashers otherwise the chicken wouldn't have fitted on, so I left a slight gap between each rasher. It still turned out perfectly and held together really well once it was unwrapped. My only niggle was that the chicken was a little dry but that may be because I left it in the oven for longer than stated due to my guests being late. However, everyone was very impressed and it tasted good! Whilst preparing the dish, I set about 4 large tablespoons of the stuffing aside (minus the egg) and we ate it as an accompaniment.

Annie M's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious recipe. Tasted as good as it looked. Will certainly be making it again.

momotate's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was GREAT!! I did change the stuffing. I had to use what I had on hand as town is a distance. I cubed up some french bread ( dried out in low oven)and seasoned with sage, poultry seasoning and moistened with chicken stock, traditional thanksgiving flavors. By doing this I made just the amount I needed. Rolled it up tight in aluminun foil and let it rest overnight. Baked for 15 min closed up then opened it and for another 40 minutes and the bacon crisped up nicely. It sliced up perfectly and is super cold the next day. Will definatley impress my guests with this one.

buona_forchetta's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This tasted absolutely delicious, however it did fall apart - anyone found a way to stop this happening?

nildesperandum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

nearly did'nt do this as i thought it would be difficult but easier than it looks! looks and tastes great. very impressive.

izzylivy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great dish. Made it for a dinner party, served it warm on the night & had the cold slices for lunch the next day. I used the leftover couscous for a vegetarian dish of stuffed peppers. It definitely benefits from being assembled ahead & left to firm up in the fridge - left it overnight. One to make again & again.

Pages

Questions

Tips