Roast chicken with couscous & pine nut stuffing

  • Ready in 1h 50m

  • Serves 8

  • 621 calories

  • 26.42g carbs

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 and costs $3.43 per serving. This recipe is liked by 149 foodies and cooks. 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. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

13 ingredients

  1. 4 oz couscous
  2. 6 fl. oz chicken stock
  3. 2 oz butter
  4. 1 onion
  5. 1 garlic clove
  6. 4 oz pine nut
  7. 5 oz dried apricot
  8. 1 large handful fresh parsley
  9. 2 tbsps mint leaves
  10. 1 lemon
  11. 1 egg
  12. 6 chicken breasts
  13. 16 bacon rashers

Instructions

  1. 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.
  2. Combine onions, pine nuts, apricots and herbs with couscous.
  3. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
  4. Using the back of a knife, stretch rashers to 1 times their original length.
  5. 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.)
  6. 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.
  7. Heat oven to 180C/fan 160C/gas
  8. 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.
Roast chicken with couscous & pine nut stuffing

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