Moroccan roast chicken with apricot and couscous stuffing
Experience the exotic flavors of Morocco with this delicious Moroccan Roast Chicken recipe. The chicken is stuffed with a flavorful combination of couscous, dried apricots, pistachios, and fresh spearmint, then roasted to perfection with aromatic spices like cumin, coriander, and cinnamon. Paired with roasted red pepper, red onion, pumpkin, and zucchini, this dish is a perfect blend of sweet, savory, and spicy. Ideal for a special family dinner or to impress your guests. Easy to follow and mouth-wateringly delicious!
Cook time 90 min
Prep time 35 min
Ingredients:
1/3 cup couscous1/4 cup olive oil
1/4 cup scallions
2 garlic cloves
1/3 cup dried apricots
2 tbsp pistachio nuts
2 tbsp spearmint
1 tbsp lemon juice
1 egg
3 lb whole chicken
salt & pepper to taste
1 tsp ground cumin
1 tsp dried coriander
1 tsp cinnamon
1 tbsp honey
1 red pepper
1 red onion
4 cups pumpkin
2 zucchini
Discover the delightful flavors of Morocco with this delicious Moroccan roast chicken recipe featuring a savory and sweet apricot and couscous stuffing. This dish beautifully combines aromatic spices, fresh herbs, and nutritious vegetables for a meal that's both satisfying and flavorful. Perfect for a family dinner or a special gathering!
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small saucepan, bring 1/2 cup of water to a boil. Remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes, or until the water is absorbed. Fluff with a fork.
- In a medium bowl, combine the cooked couscous, olive oil, chopped scallions, minced garlic, dried apricots, chopped pistachio nuts, spearmint, lemon juice, and the beaten egg. Mix well until all ingredients are evenly distributed.
- Rinse the chicken under cold water and pat dry with paper towels. Season the cavity with salt and pepper.
- Gently spoon the couscous mixture into the cavity of the chicken. Do not overstuff.
- In a small bowl, combine the ground cumin, dried coriander, cinnamon, honey, and a pinch of salt to create a spice paste. Rub this mixture all over the exterior of the chicken.
- Place the red pepper slices, red onion quarters, pumpkin cubes, and zucchini slices in a large roasting pan.
- Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat evenly.
- Place the stuffed chicken on top of the vegetables in the roasting pan.
- Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when the thigh is pierced.
- Occasionally baste the chicken with the pan juices during roasting for extra flavor and moisture.
- Remove the chicken from the oven and let it rest for about 10 minutes before carving.
- Serve the chicken alongside the roasted vegetables, and if desired, garnish with additional chopped spearmint or a sprinkle of pistachio nuts.
Tips:
- To ensure the chicken cooks evenly, take it out of the refrigerator about 30 minutes before roasting to let it come to room temperature.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
- Let the chicken rest for about 10-15 minutes after roasting before carving to allow the juices to redistribute, resulting in a juicier chicken.
- If you prefer a crunchier stuffing, toast the couscous, pistachios, and scallions lightly in a pan before mixing with the other stuffing ingredients.
- Adjust the seasonings to your taste, and feel free to add other spices like paprika or turmeric for additional flavor.
This Moroccan roast chicken with apricot and couscous stuffing is sure to impress with its rich flavors and tender, juicy meat. Serve with the roasted vegetables for a complete, delightful meal. Enjoy the wonderful taste of Moroccan cuisine right in your own home!
Nutrition per serving
4 ServingsCalories 1230kcal
Protein 100g
Carbohydrates 36g
Fiber 6g
Sugar 20g
Fat 90g
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