Roast chicken with couscous & pine nut stuffing

Roast chicken with couscous & pine nut stuffing

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Jun, 2011
Does anyone know if I can freeze this pre-made? So that I can just defrost and cook at a later date?? Thanks
katycooks's picture
26th Jun, 2011
Well, like a lot of other reviewers, mine didn't turn out quite so pretty as the picture! It looked pretty good until I started to slice it. However, it was very tasty and the chicken stayed lovely and moist. I forgot to buy couscous (which is probably because I can't stand the stuff), so I used pearl barley instead. (I pre-cooked it in chicken stock.) That worked out fine mixed with the rest of the ingredients. I served it with carrots and the Jabron potatoes mentioned by a few other people, which were also very tasty. So, overall, a success.
2nd Jun, 2011
Great recipe! It worked really well and looked very impressive!I used sunflower seeds instead of pine nuts but it still tasted good! I also put the filling in the middle as opposed to the side and rolled the chicken around it - it didn't fall apart, maybe try that if it has split in the past! Tasty, easy recipe, my housemates loved it!
29th May, 2011
Going to try this for diy wedding party? can you freeze it uncooked ?
6th May, 2011
Turned out quite well, but i didnt cook it on seam so opened slighty. Also by not adding egg the filling didnt hold together aswell as it should. Like someone mentioned earlier it took slightly longer than specified to cook, but the test was lovely and im looking forward to having it cold 2morrow.
6th May, 2011
just prepared this and now its in fridge to firm, but just realised i forgot to add the egg to the couscous, i'll let you know how it goes fingers crossed.....
5th May, 2011
Looking forward to my next dinner party to try this recipe out. Looks yummy but think I will substitute the apricots for more savoury ingredients. :)
12th Dec, 2010
I intend on making this for guests on Saturday and am nicking woodycot's idea of serving with roast potato, baby carrots & green beans, with a home made, leek & white white sauce on the side. Not sure though what to use instead of apricot in the stuffing as they are hated by majority of my guests. Any ideas that will still compliment the lek and white wine sauce? My thought is mushroom and a touch of garlic?
5th Nov, 2010
This recipe is fantastic. I made it with millet seed instead of cous cous to make it gluten free. We had plenty left over which I froze and we have since had warmed up - just as nice the second time around.
17th Oct, 2010
This was truly amazing.... !! Followed to the letter, no left over stuffing, just right, chilled in the fridge over night, then sliced into two, re-wrapped and cooked as stated, then finished off under the grill for 5 min.... PERFECTION ! (even the kids said so) Served with roast potato, baby carrots & green beans, with a home made, leek & white white sauce on the side. xxxxxx


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?