Roast chicken with couscous & pine nut stuffing

Roast chicken with couscous & pine nut stuffing

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(40 ratings)

Prep: 40 mins Cook: 1 hr, 10 mins


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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  • 100g couscous



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

  • 175ml boiling chicken stock
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



    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



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

  • 2 tbsp mint leaves, roughly chopped



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

  • 1 lemon



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

  • 1 egg, beaten



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

  • 6 skinless chicken breasts
  • 16 rashers streaky bacon


  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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25th Feb, 2014
Fantastic centrepiece for a dinner party. There's plenty of stuffing which I used to stuff red peppers for a veggie guest. Everyone loved it, well worth the effort.
4th Sep, 2013
I made this for a large family picnic, It was very well received and looked stunning. I kept it in the fridge overnight but even then the stuffing fell out when I removed the tinfoil, so I re wrapped it in baking parchment and took that off about 15 minutes before the end cooking time, next time I might try to tie it . The stuffing was delicious and it was a huge success
26th Nov, 2012
Hi... just a question... was planning on trying this, but would like to know what the alternative could be to the bacon? Some people in the family are not fond of pork. Want to try this for christmas. THANKS!
2nd Sep, 2012
Followed the recipe - result was great. Everyone liked it. And ive had it cold today. As other people have said - there is alot of stuffing - approx a third too much but its a very tasty couscous. There is quite a lot of preparation required for this recipe but its worth it for wow value.
1st Sep, 2012
This turned out relly well, my only problem was I may have been heavy handed flattening the chicken breasts. I had to cut it in half to fit in the oven
19th Aug, 2012
Fantastic recipe. It looked just like the picture! I made and chilled for a day before cooking and it held together very well. Served cold for a picnic. Yum.
28th May, 2012
Fantastic and tasty yet so simple, lovely
20th May, 2012
Made this for a dinner party, looks really impressive and the chicken tasted fantastic!
27th Apr, 2012
oppps forgot to rate it
27th Apr, 2012
I made this last weekend for a dinner party, it was amazing and everone was very impressed as i sliced it at the table. I prepared it the night before as I had read comments on here that it can fall apart. As i had left it to stand overnight it didnt fall apart at all. I replaced apricots with roasted red peppers and I also cut it in half, it held together better and didnt take as lon to cook. There was alot of coscous left so i served that as an extra side dish. Great for a dinner party especially as it can be prepared the night before!


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