This roast chicken is on a whole other level and a quick read through the ingredients will tell you why.
It looks and tastes dramatic. Real Jamie sort of stuff. The filling forms such a fabulous base for the chicken – so much so that you almost don’t need a side.
Though an orange, olive and onion salad couldn’t hurt!
Enjoy as much as I did.
1 whole chicken
1 cup couscous
Zest and juice of an orange
Zest and juice of a lemon, reserving the lemon halves
2 handfuls of pistachios, or any nut, roughly chopped
2 handfuls of dried blueberries, or any dried fruit
1 large handful of fresh mint and parsley, plus a little extra to throw on top, roughly chopped
2 tbsp olive oil, plus more to coat chicken
1 tsp fennel seeds
1 tsp coriander seeds
1/2 tsp cumin seeds
2 cardamon seeds
1 tsp black peppercorns
1 tsp salt
- Preheat the oven to 180c.
- Put the couscous, orange and lemon zest and juice, dried fruit, nuts and fresh herbs in a bowl. Add 2 tablespoons olive oil and half a cup of warm water and mix everything together.
- With a mortar and pestle or spice blender, pound all the spices with the salt until you have a powder.
- Stuff the bird with the couscous mixture. Block the cavity with lemon halves that you have squeezed the juice from. This will keep the couscous from falling out of the chicken.
- Rub the chicken with a little olive oil and all of the spice mixture. Throw on the rest of the fresh herb mixture.
- Roast the chicken for an hour or so until a thermometer reads 70c. Let it rest for 10-15 minutes before carving.
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