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Moroccan stuffed chicken

Moroccan stuffed chicken

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

Nutrition:
HighlightNutrientUnit
kcal317
fat11g
saturates2g
carbs14g
sugars8g
fibre2g
protein41g
low insalt0.26g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MOROCCAN MUSHROOMS

For a veggie alternative, mix the couscous mixture with 50g crumbled feta and spoon into 4 large flat mushrooms. Drizzle with 1 tbsp oil and bake for 20 mins. Serve with tzatziki.

Recipe from Good Food magazine, January 2010

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Overall rating

Rating: 4 out of 5.6 ratings
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