Moroccan Glazed Whole Chicken
Prep time 15 mins plus 20 mins marinading time – where is this?
Cook time 10 mins
Feeds 4
- Stuffing
- 1 tbs vegetable oil
- 1 small red onion, finely chopped
- 1/3 cup lemon spread or lemon curd
- 50 grams flaked almonds or crushed nuts
- 1 tbs finely chopped mint
- 100 g of couscous
- 1.8kg whole chicken
- 1 bottle 400mL F, Whitlock and Sons Moroccan Marinade
- Around chicken
- 1x 400g cans diced tomatoes
- 1 cinnamon stick or quill
- 1 tbs ground coriander
- Preheat the oven to 180 Degrees
- Make couscous as per instructions. Heat the oil in a small frying pan over medium heat. Add the onion. Cook, stirring, for 4 mins or until the onion softens. Add the lemon, almonds, mint and couscous and stir to combine.
- Place the chicken on a clean work surface. Pat the chicken dry with a paper towel. Spoon the couscous mixture into the cavity.
- Brush half the marinade all over the chicken and place in roasting pan. Place the tomato, cinnamon, ground coriander, sugar and the remaining Moroccan marinade in a bowl. Stir to combine. Slowly pour the tomato mixture around the chicken.
- Cook chicken in the oven for 45 mins to an hour depending on the size of your chicken. Allow resting for 10 mins covered with foil.
- Cut the chicken into fours or eights and serve the chicken with stuffing and the sauce.
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