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

Easy

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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Ingredients

  • 100g couscous
    Couscous

    Couscous

    koos-koos

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

  • 175ml boiling chicken stock
  • 50g butter
    Butter

    Butter

    butt-err

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

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Parsley

    Parsley

    par-slee

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

  • 2 tbsp mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

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

  • 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 1 egg, beaten
    Eggs

    Egg

    egg

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

  • 6 skinless chicken breasts
  • 16 rashers streaky bacon

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.

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Comments, questions and tips

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muccapazza
28th Jun, 2011
5.05
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
katycooks
26th Jun, 2011
4.05
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
2nd Jun, 2011
5.05
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
29th May, 2011
Going to try this for diy wedding party? can you freeze it uncooked ?
stephenjoanne
6th May, 2011
4.05
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
6th May, 2011
4.05
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
5th May, 2011
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
12th Dec, 2010
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
5th Nov, 2010
5.05
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
17th Oct, 2010
5.05
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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