Aromatic Moroccan Roast Chicken with Apricot Couscous Stuffing
Aromatic Moroccan Roast Chicken with Apricot Couscous Stuffing – infused with Ras El Hanout spices, this flavorful dish is perfect for Sunday roasts or festive meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Roasting pan
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Skillet
- Baking dish
- Aluminum foil
- Cutting board
- Chef's knife
- Wooden spoon
- Kitchen towel
- Measuring spoon
- Fork
- Plate
- Saucepan
Ingredients
- 1 chicken, about 1.5kg, cleaned inside and out and patted dry
- 1 large clove of garlic, minced
- 1 tbsp Ras el Hanout
- 1 tsp ground cumin
- juice and zest of ½ lemon
- 60g butter
- olive oil for drizzling
- 1 small onion (or 2 shallots), finely chopped
- 1 x packet of Ainsley Harriott Moroccan Medley couscous
- 1 egg, beaten
- 1 tbsp of chopped coriander
- 1 tbsp of chopped parsley
- 50g dried soft apricots, drained and finely chopped
- 1 preserved lemon, finely chopped
- 2 tbsp pistachios, toasted and chopped
- sea salt
- freshly ground black pepper
- 75ml of dry white wine
- 1 tbsp plain flour
- 300-400 ml of chicken stock
- ½ lemon, for squeezing
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