Roast chicken with couscous & pine nut stuffing

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• Anne

  30 May 2010

  Anne rated and commented on this recipe

  

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

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• Liz

  11 July 2010

  Liz rated and commented on this recipe

  

  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.

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• patilo

  14 July 2010

  patilo commented on this recipe

  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???

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• mampha

  26 July 2010

  mampha rated and commented on this recipe

  

  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.

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• Olivia

  05 August 2010

  Olivia commented on this recipe

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

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• Em

  05 September 2010

  Em rated this recipe

  

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• patilo

  19 September 2010

  patilo commented on this recipe

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

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• woodycot

  17 October 2010

  woodycot rated and commented on this recipe

  

  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

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• kat_cco

  05 November 2010

  kat_cco rated and commented on this recipe

  

  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.

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• newmee

  12 December 2010

  newmee commented on this recipe

  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?

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• Helene

  05 May 2011

  Helene commented on this recipe

  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. :)

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• joe

  06 May 2011

  joe commented on this recipe

  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.....

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• joe

  06 May 2011

  joe rated and commented on this recipe

  

  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.

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• amn

  29 May 2011

  amn commented on this recipe

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

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• Deepa203

  02 June 2011

  Deepa203 rated and commented on this recipe

  

  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!

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• KatyCooks

  26 June 2011

  KatyCooks rated and commented on this recipe

  

  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.

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• badabish

  28 June 2011

  badabish commented on this recipe

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

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• The Cake Lady

  30 June 2011

  The Cake Lady commented on this recipe

  I served this at a luncheon today for 8 ladies. We ate it hot - with a warm salad of blanched broad beans, runner beans and mangetout. (with spring onion and baby tomatoes for colour). A light drizzle of Olive oil and a squeeze of lemon and some home-baked bread finished it off. Can highly recommend - it can be put together the night before - and then all it needs in an hour in the oven

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• Carolyn Boardman

  04 July 2011

  Carolyn Boardman rated and commented on this recipe

  

  Made this a couple of days ago, and it was a spectacular dish. Even my kids loved it. Next day cold, was just as good. Kept to exact recipe. The couscous is also great just on it's own as a cold side dish, just omit the egg. Will definitely make this again

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• maacka

  11 July 2011

  maacka rated and commented on this recipe

  

  Amazing recipe!!! Couldn't believe it turned out looking as good as on the picture and it tasted fabulous too! As other reviewers mentioned, there was quite a lot leftover stuffing, but otherwise perfect ... will be definitely making this again...

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 1 hr 10 mins

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

Per serving

348 kcalories, protein 26.3g, carbohydrate 16g, fat 20 g, saturated fat 7g, fibre 2g, sugar 9g, salt 1.32 g

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