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Garlic Roast Chicken with Spicy Cous Cous Stuffing

(For 4)

1 Large Free Range Chicken
2 Cloves Garlic
60g (2 oz.) Butter
1 Tablespoon Olive Oil
2 Red (Salad) Onions
2 Red Peppers
100g (3 oz.) Pine Nuts
150g (5 oz.) Dried Apricots
I teaspoon Ground Cumin
1 Teaspoon Ground Coriander
300ml. (10 fl. oz.) Chicken Stock
280g(8 oz.) Cous Cous
1 Tablespoon Extra Virgin Olive Oil

Firstly make the stuffing.
Fry the pinenuts on a dry non-stick pan until they brown.Put to one side.
Chop the onions and peppers finely and cook gently in the olive oil until soft.Add the spices to the pan and cook together for another 5 mts.
Chop the Apricots into dice and mix with the Cous Cous.
Stir in the Extra Virgin Oil and then bring the stock to the boil and then add this to the cous cous. Leave this cool for 10 mts or so forking over from time to time to stop it clumping together.
Add the spiced vegetables to the couscous and fork them all together.

Crush the garlic and mix with the butter.
Use your fingers to very carefully separate the chicken skin from the meat without breaking the skin. Push the garlic butter into this cavity, spreading the butter over the breast and the legs. Now stuff the chicken loosely with the cous cous mixture. (You will have a large surplus )
Set the oven to Gas 4,175C, 350F.
Cook the chicken at this temperature for an hour and a half or until the thigh is cooked through when pierced.
Warm the remaining Couscous in a microwave or well covered in the oven .
(If you drain all fat from the pan you can make some gravy by adding a cupful of water into which you have stirred a teaspoon of arrowroot,[or cornflour] and seasoning with salt and black pepper.)

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef