Moroccan stuffed chicken

Moroccan stuffed chicken

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

Prep: 10 mins Cook: 20 mins


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


  • kcal317
  • fat11g
  • saturates2g
  • carbs14g
  • sugars8g
  • fibre2g
  • protein41g
  • salt0.26g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g couscous



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

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

Ads by Google

Comments, questions and tips

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

Comments (1)

cshobbs's picture

nice stuffing but chicken was dry

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…