Roast chicken with couscous & pine nut stuffing

Roast chicken with couscous & pine nut stuffing

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(39 ratings)

Prep: 40 mins Cook: 1 hr, 10 mins


Serves 8
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal348
  • fat20g
  • saturates7g
  • carbs16g
  • sugars9g
  • fibre2g
  • protein26.3g
  • salt1.32g
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  • 100g couscous



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

  • 175ml boiling chicken stock
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 100g pine nut
  • 140g dried apricot, roughly chopped
  • large handful parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 skinless chicken breast
  • 16 rashers streaky bacon


  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.

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Comments (55)

dorothyd's picture

Loved this one, excellent warm or cold. Will definitely make again.

starpiggys's picture

This is yummy.. Not sure why this is taking longer to cook than it says on the recipe. I am bashing the chicken to make them thinner and using the right temp for a fan assistant oven but the 3 times I have cooked it has never cooked in the time stateed.
Can anyone advise me please. Thanks

gemmawasley's picture

I'm really looking forward to trying this one!

adelphi10's picture

Absolutely delicious!! I found there was too much stuffing, so may reduce next time. I omitted the pine nuts as I was catering for a nut allergy sufferer but still tasted lovely.

reallygoodfood's picture

OOOOPS forgot to rate it!!

reallygoodfood's picture

flavours fab , however i had the same prob as robyn and it came apart a bit, didnt look as good as the picture but the taste more than made up for it!!! Will definately make again as ghood cold as hot I made a cider cream sauce to serve with it when it was hot and made the boulangere potato recipe from this site also FA

cstringer84's picture

really easy to make, however it didnt stay wrapped up when i carved it - still tasted fantastic. served it with Jabron potatoes and veg. yum yum!

ambertuesday's picture

everyone loved this at the picnic, I too had far too much stuffing, might try and cut down next time. So easy, looked liked more effort went in than actually did!!

imabadpixie's picture

Alot easier than I had expected. Sort of fun to make in a strange way! I didnt roll it properly as the bacon began to come apart at the join- but this didnt spoil it at all (just looked like a pacman eating the stuffing.) My mum hates cous cous but loved this. I served with roast potatoes, peas and green beans.


ebloxham's picture

Fantastic dish. Easy to prepare and very impressive looking. The stuffing is also great used as a salad, but exclude the egg. Slices well. great hot or cold.

sparkydog's picture

I made this for a casual family gathering and it went down really well. I did substitute the apricots for roasted red peppers however as some guests do not like them. It was delicious all the same. I served with a tomato and rockets salad and the Jabron potatoes (Good Food)

richcat's picture

I made this for an evening picnic, served with a rocket salad and with the excess stuffing. Everyone was impressed with the look and loved the different flavours too, and it's so easy to make. I will be making it again soon.

ajwyld's picture

This is a fantastic recipe, and now one of my standards both for summer entertaining and for "bring a dish" type events. I particularly like the fact that all the work is done in advance. Also it has quite a wow-factor.

One minor niggle - I ALWAYS have stuffing leftover. I guess I'm not hitting my chicken enough!

kath_russell's picture

I made this for a dinner party, everyone enjoyed it and two friends have since asked for the receipe.
As mentioned above it is really nice cold the following day...if it lasts that long.

bagclanger's picture

This is fab! I cooked it for 10 people for a dinner party and served it with creamy potato gratin and green beans with looked very impressive when it came out of the oven. I cooked it for longer so the bacon was very crispy on the outside and the whole thing sliced very well up to the end (which went a bit off the rails!) I'd definitely do this again.


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