Weekly Dose Of Healthy Recipes – The Festive Moroccan-Style Roast Chicken

December 24, 2015

Roast-Chicken-cover

Chestnuts roasting by an open fire are great and all, but you do need something more substantial to get your energy levels high and running for the most festive time of the year.

When it comes to both nutrition and taste levels during the long, cold days of winter, nothing soothes us better than an amazing plate of some comfort food, prepared to be amazingly delicious and welcoming.

The most obvious choice is usually the best choice – a perfect roast chicken. However, this amazing recipe is not just an average, everyday roast recipe – it will spice up your holidays and winter days, and it will charm its way onto your plate and into your heart.

Festive yet unusual, this Moroccan-style roast chicken is going to be the best thing you could ever hope for this season. Healthy but full of flavor in the same time, this dish will blow everyone’s minds and taste buds alike!

The amount of ingredients in this recipe will be enough for 4 servings. To compliment the dish, serve it with some baby spinach and roast pumpkin.

Ingredients

  • ½ cup of couscous
  • ¾ cup of Campbell’s Real Stock Chicken
  • ¼ cup of olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ teaspoon of ground coriander
  • 1 ½ teaspoons of ground cumin
  • 120g of fresh or dried dates, pitted and roughly chopped
  • ¼ cup of pistachio nuts, roughly chopped
  • 1 cinnamon stick
  • 1.8kg of whole chicken, rinsed and patted dry
  • 1tablespoon of honey
  • ¼ teaspoon of ground cinnamon

Step By Step Preparation

  1. Preheat the oven to 200°C, place the couscous in a heatproof bowl, and heat the stock in a microwave-safe jug for 1 to 2 minutes on high, or until it boils. Pour the stock over the couscous, stir well, cover it, and set it aside for 3 minutes. Stir it with a fork to separate the grains, and stir in 1 tablespoon of oil. Let the couscous cool down completely.
  2. Heat 1 tablespoon of oil in a frying pan over medium heat, add the onion and garlic in it, and cook for 3 minutes (or until the onion and garlic are soft). Stir in the coriander and 1 teaspoon of cumin, and cook the mix for 1 more minute. Then add the dates and cook for 2 more minutes or until the dates are tender.
  3. Add the date mixture, along with the pistachios, salt, and pepper to the couscous, and mix everything well. Spoon the mix, along with the cinnamon stick, into the chicken cavity. Tie the legs together with kitchen string, and place the chicken (breast side up) on a rack in a roasting pan. Whisk the honey, ground cinnamon, salt, pepper, and the remaining cumin and oil in a jug, and brush the chicken over with this mix.
  4. Roast the chicken for 1 hour (or until the juices run clear when the thigh is pierced with a skewer), while basting it every 20 minutes. Let the chicken stand, covered, for 10 minutes, before serving and slicing it.

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