A bevvy of spices, couscous, apricots and honey combine to flavour and colour the chicken and homemade stuffing in this tasty roast recipe.
- Preheat oven to 180C. Place couscous in a small bowl. Pour over 1/3 cup (80ml) boiling water. Cover and set aside for 5 minutes to absorb. Fluff grains with a fork. Set aside to cool completely.
- Meanwhile, heat 2 teaspoons oil in a small frying pan. Add the spring onion and cook, stirring, for 2 mins. Add garlic and cook for 1 minute. Transfer to a large bowl. Add apricot, pistachio, mint, coriander, 1 tablespoon lemon juice and couscous. Add egg, season with salt and pepper and stir to combine. Using your fingers, gently separate the skin from the breast of the chicken to form two pockets. Carefully spoon the stuffing under the skin, pushing it evenly over the entire breast. Tie chicken legs with kitchen string and place in a roasting pan.
- Place remaining olive oil, lemon juice, cumin, coriander, cinnamon, and honey in a bowl. Whisk to combine. Pour half the marinade over the chicken and roast for 45 mins. Arrange the capsicum, onion, pumpkin and zucchini around the chicken. Pour over remaining marinade and toss to coat. Roast for a further 45 mins or until chicken is cooked through and vegetables are tender and caramelised. Set chicken aside for 10 minutes to rest. Divide chicken and vegetables among serving plates. Sprinkle with parsley leaves to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set