The BBC Good Food logo
Roast chicken with couscous & pine nut stuffing

Roast chicken with couscous & pine nut stuffing

By
A star rating of 4.8 out of 5.40 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal348
fat20g
saturates7g
carbs16g
sugars9g
fibre2g
protein26.3g
low insalt1.32g
Advertisement

Ingredients

  • 100g couscous
  • 175ml boiling chicken stock
  • 50g butter
  • 1 onion , finely chopped
  • 1 garlic clove , crushed
  • 100g pine nut
  • 140g dried apricot , roughly chopped
  • large handful parsley , roughly chopped
  • 2 tbsp mint leaves, roughly chopped
  • 1 lemon
  • 1 egg , beaten
  • 6 skinless chicken breasts
  • 16 rashers streaky bacon

Method

  • STEP 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.

  • STEP 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.)

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.40 ratings
Advertisement
Advertisement
Advertisement

Sponsored content