Roast Chicken with Couscous Stuffing
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Posted by:jrt
The couscous stuffing in this roast chicken recipe is exceptional – it has a light, sweet, cinnamon flavor and the raisins don’t overpower the flavor. Baking time is extended since chicken is stuffed. For a shorted cook time, bake chicken and couscous stuffing separately.
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Ingredients
For the stuffing:
1-1/2 oz raisins
1 cup water, for soaking
1/2 cup water, for cooking
1/2 tsp. salt
2 oz parve margarine
3-1/2 oz. couscous
2-1/2 oz whole blanched almonds (about 1/2 cup)
1/2 tsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. paprika
Fresh ground black pepper, to taste
For the chicken:
1 roasting chicken (about 3-1/2 lbs.)
Salt, to taste
Fresh ground black pepper, to taste
Pinch paprika
1 cup water
2 tbl. parve margarine, softened
Directions
- Prepare the couscous stuffing by covering the raisins with 1 cup boiling water in a small bowl and setting aside for 10 minutes, or until raisins are plump.
- Transfer to a small saucepan and add 1/2 cup water, salt and 1 ounce margarine. Bring to a boil then remove from heat. Stir in the couscous, cover, and let stand for 10 minutes, or until all the water is absorbed. Set aside.
- Melt the remaining 1 ounce of margarine in a frying pan. Add the almonds and sauté for about 2 minutes, until golden brown.
- Combine the almonds and margarine to the couscous and add the sugar, cinnamon, paprika, and drained raisins. Season with pepper to taste. Mix the stuffing gently but thoroughly with a fork.
- Prepare the chicken by rinsing inside and out, patting dry, and seasoning the cavity with salt.
- Fill the chicken with the couscous stuffing, packing lightly. Use poultry skewers to close the opening and tie the legs together with string. Secure the neck skin with a poultry skewer to completely enclose.
- Season the chicken with salt, pepper and paprika. Place in a medium roasting pan and pour in 1 cup water.
- Spread the softened margarine evenly over the chicken and bake for 2 hours at 350F, basting often.
- Before serving, transfer to a warm platter, cover with foil and let stand for 10 minutes.
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