Moroccan stuffed chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 50g couscous
- 1 tsp Ras el Hanout spice mix
- 8 ready-to-eat dried apricots, chopped
- 2 tbsp pine nut
- small bunch flat-leaf parsley, chopped
- 4 large skinless chicken breast fillets
- 2 tbsp olive oil
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.
