Recipe

Roast chicken with fruity couscous stuffing

Dec 31, 1975 1:00pm
  • 20 mins preparation
  • 1 hr 50 mins cooking
  • Serves 4
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Ingredients

Roast chicken with fruity couscous stuffing
  • 1/2 cup (100g) couscous
  • 1/2 cup (125ml) boiling water
  • 2 tablespoon honey
  • 1/2 teaspoon each ground coriander and cumin
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoon each coarsely chopped raisins and dried apricots
  • 1.6 kilogram whole chicken
  • 1/3 cup (80ml) orange juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1 cup (250ml) water
Orange honey yoghurt
  • 3/4 cup (200g) yoghurt
  • 2 teaspoon honey
  • 1 teaspoon finely grated orange rind

Method

Roast chicken with fruity couscous stuffing
  • 1
    Combine couscous with the boiling water and honey in small heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in spices and fruit, season to taste.
  • 2
    Preheat oven to 200°C (180°C fan-forced).
  • 3
    Rinse chicken under cold water; pat dry inside and out with absorbent paper. Tuck wing tips under chicken. Trim skin around neck; secure neck flap to underside of chicken with skewers. Fill cavity with couscous mixture, fold skin to enclose stuffing; secure with skewers. Tie legs together with kitchen string.
  • 4
    Place chicken in oiled medium baking dish. Drizzle chicken with juice, sprinkle with oregano and paprika; pour the water into dish. Season. Roast chicken about 1½ hours, basting occasionally with juices, or until chicken is cooked.
  • 5
    To make orange honey yoghurt; combine ingredients in small bowl.
  • 6
    Serve chicken with stuffing and yoghurt.

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