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Roast Chicken Stuffed with date and orange cous cous recipe

Roast Chicken Stuffed with date and orange couscous

By Pierre Khodja

4 serves

4 serves

30 mins

30 mins

100 mins

100 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Whole Chicken Front

Ingredients

  • 1 whole The Bare Bird Chicken
  • 3 tbsp ghee
  • salt & black pepper
  • 1 cup uncooked couscous
  • 1 clove garlic, crushed
  • 6 fresh dates, roughly chopped
  • ½ cup roasted almond flakes
  • juice & zest 1 orange
  • juice & zest 1 lemon
  • ½ cup boiling water
  • pinch saffron threads
  • 4 tbsp olive oil
  • 3 tbsp fresh mint, chopped
  • ½ cup flat-leaf parsley, chopped

Method

  1. Pre-heat the oven to 190°C.
  2. Rub the whole chicken with a mixture of ghee, salt and pepper.
  3. Place saffron threads in ½ cup boiling water.
  4. Place the couscous in a bowl with garlic, dates, almonds, orange zest and juice and lemon zest and juice.
  5. Pour the saffron-infused water over all the dry ingredients, mix well and cover for 15 mins. Remove the covering and fluff with your hands or a fork.
  6. Add the olive oil and chopped herbs and season well.
  7. Stuff chicken with the cous cous mixture and secure the legs with string and toothpicks before placing in a roasting dish. Place in the oven for 1½ hours until cooked and golden.
  8. Remove from the oven and rest for 10 mins before serving.
  9. Best served with roasted pumpkin and a crisp salad of radicchio.

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