Moroccan-Spiced Couscous Stuffed Chicken
Moroccan-Spiced Couscous Stuffed Chicken
Ingredients
Chicken
Ingredients:
For the chicken:
– 1 complete bone-in, skin-on chicken (about three pounds)
– 1 tablespoon olive oil
– 1 teaspoon salt
– half of teaspoon black pepper
– 1 teaspoon paprika
– half teaspoon ground cumin
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
For the couscous stuffing:
– 1 cup immediate couscous
– 1 cup chicken broth
– half cup chopped onion
– 1/2 cup chopped purple bell pepper
– 1/2 cup chopped green bell pepper
– 1/4 cup chopped recent cilantro
– 1/4 cup chopped contemporary mint
– 1/4 cup raisins
– 1/4 cup slivered almonds
– 1 tablespoon lemon juice
– half of teaspoon salt
– 1/4 teaspoon black pepper
Couscous Stuffing
Ingredients:
– 1 entire chicken (3-4 pounds)
– 1 cup Israeli couscous
– half of cup dried cranberries
– half of cup chopped dried apricots
– half of cup chopped pistachios
– 1/2 cup chopped fresh cilantro
– 1 teaspoon floor cumin
– 1 teaspoon ground cinnamon
– 1/2 teaspoon floor ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– half of cup chopped onion
– half cup chopped celery
– half cup chopped carrots
– 1 cup chicken broth
– 1 tablespoon olive oil
Marinade
Ingredients:
- 1 complete chicken (3-4 pounds)
- 1 cup Moroccan spice blend
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon floor ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon floor allspice
- 1/4 teaspoon ground nutmeg
- 1/4 cup olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cups chicken broth
- 1 cup Israeli couscous (pearl couscous)
- 1/2 cup raisins
- 1/2 cup pine nuts, toasted
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Marinade:
- In a large bowl, combine the Moroccan spice blend, cumin, coriander, ginger, turmeric, cinnamon, allspice, nutmeg, olive oil, onion, carrot, celery, and chicken broth. Stir to combine.
- Rinse the chicken inside and out and pat dry. Place the chicken within the marinade and turn to coat evenly.
- Cover the bowl and refrigerate for at least four hours, or up to in a single day.
Instructions
Make the Marinade
To make the marinade:
In a small bowl, whisk together the olive oil, lemon juice, honey, Moroccan spice blend, garlic, ginger, salt, and black pepper.
Marinate the Chicken
To marinate the chicken, mix the Moroccan spice mix, olive oil, lemon juice, garlic, and ginger in a large bowl. Add the chicken breasts to the bowl and turn to coat. Cover and refrigerate for no much less than 30 minutes, or up to overnight.
Make the Couscous Stuffing
In a big bowl, combine the couscous, vegetable broth, and a pinch of salt. Cover and let stand for five minutes, or until the couscous is tender and has absorbed all of the liquid.
Fluff the couscous with a fork and transfer to a big bowl. Add the remaining ingredients and mix well.
Stuff the couscous stuffing into the cavity of the chicken. Truss the chicken with kitchen twine and place it in a roasting pan.
Roast the chicken in a preheated oven at four hundred degrees Fahrenheit for 1 hour and quarter-hour, or until the chicken is cooked by way of and the interior temperature reaches one hundred sixty five levels Fahrenheit.
Stuff the Chicken
Stuff the Chicken:
Line a baking sheet with foil and flippantly grease. Place the chicken on the ready baking sheet and season the inside cavity generously with salt and pepper. Loosely stuff the chicken with the stuffing recipe for chicken combination.
Roast the Chicken
1. Preheat the oven to 375 levels F (190 levels C)
2. In a big bowl, mix the couscous, broth, and salt.
3. Let stand for 5 minutes, or till the couscous is tender.
4. Fluff the couscous with a fork.
5. Stir in the chopped vegetables, fruits, nuts, and herbs.
6. Season with salt and pepper to taste.
7. Place the chicken in a roasting pan.
8. Stuff the chicken with the couscous mixture.
9. Rub the chicken with the olive oil.
10. Season with salt and pepper to taste.
11. Roast for 1 hour, or until the chicken is cooked via.
12. Let stand for 10 minutes before carving.
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