Moroccan Glazed Whole Chicken

Moroccan Glazed Whole Chicken
Prep time 15 mins plus 20 mins marinading time – where is this?
Cook time 10 mins
Feeds 4
You will need:
  • 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
Get down to business:
  1. Preheat the oven to 180 Degrees
  2. 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.
  3. Place the chicken on a clean work surface. Pat the chicken dry with a paper towel. Spoon the couscous mixture into the cavity.
  4. 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.
  5. 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.
  6. Cut the chicken into fours or eights and serve the chicken with stuffing and the sauce.

Made with

Moroccan Style

Moroccan Style

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