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

Easy

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

Ingredients

  • 100g couscous
    Couscous

    Couscous

    koos-koos

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

  • 175ml boiling chicken stock
  • 50g butter
    Butter

    Butter

    butt-err

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

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Parsley

    Parsley

    par-slee

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

  • 2 tbsp mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

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

  • 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 1 egg, beaten
    Eggs

    Egg

    egg

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

  • 6 skinless chicken breasts
  • 16 rashers streaky bacon

Method

  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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sparkydog
3rd Aug, 2008
5.05
I made this for a casual family gathering and it went down really well. I did substitute the apricots for roasted red peppers however as some guests do not like them. It was delicious all the same. I served with a tomato and rockets salad and the Jabron potatoes (Good Food)
richcat
21st Jun, 2008
5.05
I made this for an evening picnic, served with a rocket salad and with the excess stuffing. Everyone was impressed with the look and loved the different flavours too, and it's so easy to make. I will be making it again soon.
ajwyld
22nd May, 2008
5.05
This is a fantastic recipe, and now one of my standards both for summer entertaining and for "bring a dish" type events. I particularly like the fact that all the work is done in advance. Also it has quite a wow-factor. One minor niggle - I ALWAYS have stuffing leftover. I guess I'm not hitting my chicken enough!
kath_russell
31st Dec, 2007
I made this for a dinner party, everyone enjoyed it and two friends have since asked for the receipe. As mentioned above it is really nice cold the following day...if it lasts that long.
bagclanger
27th Nov, 2007
5.05
This is fab! I cooked it for 10 people for a dinner party and served it with creamy potato gratin and green beans with chilli..it looked very impressive when it came out of the oven. I cooked it for longer so the bacon was very crispy on the outside and the whole thing sliced very well up to the end (which went a bit off the rails!) I'd definitely do this again.

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