This top chicken roast, inspired by Moroccan cuisine, is full of flavour and good for you, too.
Ingredients
- 1/2 cup couscous
- 3/4 cup Massel chicken style liquid stock
- 1/4 cup olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 6 (120g) fresh dates or dried dates, pitted, roughly chopped
- 1/4 cup pistachio nuts, roughly chopped
- 1 cinnamon stick
- 1.8kg whole chicken, rinsed, patted dry
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- Roast pumpkin, to serve
- Baby spinach, to serve
Method
- Step 1Preheat oven to 200°C. Place couscous in a heatproof bowl. Heat stock in a microwave-safe jug for 1 to 2 minutes on HIGH (100%) or until boiling. Pour over couscous. Stir to combine. Cover and set aside for 3 minutes. Stir with a fork to separate grains. Stir in 1 tablespoon oil. Allow to cool completely.
- Step 2Heat 1 tablespoon oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Stir in coriander and 1 teaspoon cumin and cook for 1 minute. Add dates and cook for 2 minutes or until tender.
- Step 3Add date mixture, pistachios and salt and pepper to couscous. Spoon couscous mixture and cinnamon stick into chicken cavity. Tie legs together with kitchen string. Place, breast side up, on rack in roasting pan. Whisk honey, ground cinnamon, salt and pepper, remaining cumin and oil, in a jug. Brush over chicken.
- Step 4Roast chicken, basting every 20 minutes with remaining honey mixture, for 1 hour or until juices run clear when thigh pierced with a skewer. Stand, covered, for 10 minutes. Serve with pumpkin and spinach.
- Low carb
- Lower gi
Nutrition
3523 kj
Energy
51g
Fat Total
12g
Saturated Fat
4g
Fibre
61g
Protein
223mg
Cholesterol
354.42mg
Sodium
17g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Super Food Ideas
0