Preserved Lemon & Spiced Butter Chicken with Apricot & Almond Couscous Stuffing
Preserved Lemon & Spiced Butter Chicken with Apricot & Almond Couscous Stuffing Spice up the festive season with this delicious roast chicken flavoured with a
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Skillet
- Mixing bowl
- Toothpick
- Butcher's twine
- Aluminum foil
- Wooden spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Measuring spoon
- Spoon
- Carving knife
- Carving fork
- Paper towel
- Serving platter
Ingredients
- 1 x 1.9kg chicken, cleaned and patted dry
- 60g butter, softened
- 2 cloves of garlic, minced
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ preserved lemon, rind only, finely chopped
- ½ fresh lemon, zest and for squeezing
- 1 packet of Ainsley Harriott Moroccan Medley Couscous
- 1 tbsp butter
- ½ onion, unpeeled and finely chopped
- 1 egg, beaten
- 1 tbsp of finely chopped coriander
- 2 tbsp of finely chopped parsley
- 50g dried soft apricots, drained and finely chopped
- 1 preserved lemon, rind only, finely chopped
- 2 tbsp blanched almonds (or pistachios), toasted and chopped
- sea salt
- freshly ground black pepper
- 60ml dry white wine
- 1 tbsp plain flour
- 300-350 ml of chicken stock
- ½ lemon, for squeezing
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