Roast chicken with preserved lemon stuffing

Roast chicken with preserved lemon stuffing

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

The zingy and warm flavours of preserved lemon and ginger permeate this chicken and its couscous stuffing. The stuffing becomes a flavoursome side dish.

Ingredients

Quantity Ingredient
1 cup couscous
1 tablespoon olive oil
3 tablespoons slivered almonds, toasted
1/4 preserved lemon, skin only, finely sliced
2cm piece of ginger, peeled and grated
sea salt
freshly ground black pepper
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
2 onions, sliced into thick rounds
1.6kg free-range chicken
250ml white wine

Method

  1. To make the stuffing, put the couscous and oil in a medium bowl. Pour over 250 ml of boiling water and cover with plastic wrap. Allow to stand for 10 minutes, then uncover and fluff up the couscous with a fork. Stir through the almonds, preserved lemon and ginger and season with salt and pepper. Set aside.
  2. Combine the spices in a small bowl and mix well.
  3. Preheat the oven to 220°C. Lay the onion slices in 2 rows down the centre of a roasting tray with them just touching one another. Rinse and pat the chicken dry and place it on top of the onions. Dust the top of the chicken with the spice mix and season with salt and pepper. Stuff the chicken with the couscous, then tie its legs together. Pour the wine into the tray and place the tray in the oven. Roast for 15 minutes, then baste the chicken with the tray juices and turn the oven down to 180°C. Continue to cook the chicken for a further 45–60 minutes, or until cooked through. Cut the chicken into pieces and serve with the couscous stuffing.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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