Moroccan-Spiced Couscous Stuffed Chicken
Ingredients
Chicken
Ingredients:
For the chicken:
– 1 whole bone-in, skin-on chicken (about 3 pounds)
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon paprika
– 1/2 teaspoon floor cumin
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
For the couscous stuffing:
– 1 cup immediate couscous
– 1 cup chicken broth
– 1/2 cup chopped onion
– half cup chopped red bell pepper
– half of cup chopped green bell pepper
– 1/4 cup chopped contemporary cilantro
– 1/4 cup chopped fresh 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
– 1/2 cup dried cranberries
– half of cup chopped dried apricots
– half cup chopped pistachios
– 1/2 cup chopped recent cilantro
– 1 teaspoon floor cumin
– 1 teaspoon floor cinnamon
– half of teaspoon floor ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chopped onion
– half of cup chopped celery
– 1/2 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 floor cumin
- 1 tablespoon floor coriander
- 1 teaspoon floor ginger
- 1/2 teaspoon floor turmeric
- 1/4 teaspoon floor 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, mix the Moroccan spice mix, cumin, coriander, ginger, turmeric, cinnamon, allspice, nutmeg, olive oil, onion, carrot, celery, and chicken broth. Stir to mix.
- Rinse the chicken in and out and pat dry. Place the chicken within the marinade and switch to coat evenly.
- Cover the bowl and refrigerate for at least 4 hours, or as much as in a single day.
Instructions
Make the Marinade
To make the marinade:
In a small bowl, whisk collectively the olive oil, lemon juice, honey, Moroccan spice mix, garlic, ginger, salt, and black pepper.
Marinate the Chicken
To marinate the chicken, mix the Moroccan spice blend, olive oil, lemon juice, garlic, and ginger in a big bowl. Add the chicken breasts to the bowl and turn to coat. Cover and refrigerate for a minimal of 30 minutes, or up to in a single day.
Make the Couscous Stuffing
In a large bowl, mix the couscous, vegetable broth, and a pinch of salt. Cover and let stand for 5 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 elements and mix well.
Stuff the couscous stuffing recipe for chicken 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 400 levels Fahrenheit for 1 hour and quarter-hour, or till the chicken is cooked by way of and the inner temperature reaches one hundred sixty five levels Fahrenheit.
Stuff the Chicken
Stuff the Chicken:
Line a baking sheet with foil and lightly grease. Place the chicken on the ready baking sheet and season the within cavity generously with salt and pepper. Loosely stuff the chicken with the stuffing mixture.
Roast the Chicken
1. Preheat the oven to 375 degrees F (190 degrees C)
2. In a large bowl, combine the couscous, broth, and salt.
3. Let stand for 5 minutes, or until the couscous is tender.
4. Fluff the couscous with a fork.
5. Stir in the chopped greens, 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 style.
11. Roast for 1 hour, or till the chicken is cooked through.
12. Let stand for 10 minutes earlier than carving.
