Roast chicken with couscous & pine nut stuffing

Name: Roast chicken with couscous & pine nut stuffing
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 100 grams couscous; 175 milliliters boiling chicken stock; 50 grams butter; 1 onion, finely chopped; 1 garlic clove, crushed; 100 grams pine nut; 140 grams dried apricot, roughly chopped; 1 large handful parsley, roughly chopped; 2 Tbsps mint leaves, roughly chopped; 1 lemon; 1 egg, beaten; 6 skinless chicken breasts; 16 rashers streaky bacon

Roast chicken with couscous & pine nut stuffing might be a good recipe to expand your main course collection. One portion of this dish contains around 47g of protein, 36g of fat, and a total of 621 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of apricot, mint leaves, pine nut, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. Users who liked this recipe also liked Roast Chicken with Winter Vegetables & a Pine Nut Stuffing, Chicken Tagine with Pine-nut Couscous, and Moroccan Skillet Chicken With Pine Nut Couscous.

Instructions

Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden.

Ingredients you will need

Pine Nuts

Couscous

Butter

Garlic

Onion

Stock

Equipment you will use

Bowl

Frying Pan

Combine onions, pine nuts, apricots and herbs with couscous.

Ingredients you will need

Pine Nuts

Apricot

Couscous

Onion

Herbs

Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.

Ingredients you will need

Lemon Juice

Egg

Using the back of a knife, stretch rashers to 1 times their original length.

Equipment you will use

Knife

Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)

Ingredients you will need

Chicken Breast

Whole Chicken

Bacon

Base

Roll

Equipment you will use

Aluminum Foil

Frying Pan

Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.

Ingredients you will need

Stuffing

Whole Chicken

Bacon

Roll

Wrap

Equipment you will use

Aluminum Foil

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chickens centre should come out hot). Cool and wrap in fresh foil to transport.

Ingredients you will need

Whole Chicken

Stuffing

Butter

Wrap

Equipment you will use

Metal Skewers