Name: Moroccan stuffed chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
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

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Moroccan stuffed chicken

Moroccan stuffed chicken

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.9 out of 5.6 ratingsRate

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

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Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal317
fat11g
saturates2g
carbs14g
sugars8g
fibre2g
protein41g
salt0.26g

low

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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A star rating of 3.9 out of 5.6 ratings

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