Name: Spiced chicken with couscous stuffing
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: Chicken with couscous stuffing; 1/2 cup (100g) organic couscous; 1/4 cup (45g) dried organic figs, chopped; 2 tablespoon (30g) silvered almonds, toasted; 1 clove garlic, finely chopped; 1 tablespoon chopped coriander; 1 teaspoon orange zest, finely grated; 1/4 cup (60ml) orange juice; 1/4 cup (60ml) water; sea salt and pepper; 2 whole baby chickens (700g each); 4 large carrots, peeled, halved lengthwise; 4 parsnips, peeled, halved lengthwise; 2 tablespoon olive oil; coriander leaves, to serve; Spice mix; 1 teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon fine salt

Ingredients

Chicken with couscous stuffing

1/2 cup (100g) organic couscous

1/4 cup (45g) dried organic figs, chopped

2 tablespoon (30g) silvered almonds, toasted

1 clove garlic, finely chopped

1 tablespoon chopped coriander

1 teaspoon orange zest, finely grated

1/4 cup (60ml) orange juice

1/4 cup (60ml) water

sea salt and pepper

2 whole baby chickens (700g each)

4 large carrots, peeled, halved lengthwise

4 parsnips, peeled, halved lengthwise

2 tablespoon olive oil

coriander leaves, to serve

Spice mix

1 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon fine salt

Method

1.Preheat the oven to 200°C (180°C fan-forced).

2.In a bowl, combine couscous, figs, almonds, garlic, coriander, orange zest, juice and water. Mix well to combine. Season with sea salt and pepper. Set aside 5 minutes.

3.Pat chickens dry with a paper towel; stuff with the couscous mix. Cross the legs over, tuck up the parson’s nose and tie to secure with cooking twine.

4.Combine all spices in a small bowl; sprinkle half of the mix over both chickens.

5.Place carrots and parsnips into a roasting tray, drizzle with 1 tablespoon of the olive oil. Season with remaining spice mix. Place chickens on top of the vegetables; drizzle with remaining oil.

6.Bake 35 minutes. Remove chickens; rest 5-10 minutes, while vegetables finish cooking.

7.To serve, cut each chicken into 4 pieces. Serve with couscous stuffing and vegetables.

The parson’s nose refers to the fatty part of the rump of a cooked fowl; the tail of the chicken.
Note

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Ingredients

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