All Recipes

Moroccan glazed whole chicken

Prep

30-60 mins

Total

10 MIN

Servings

4 Servings

Moroccan glazed whole chicken

Ingredients

  • 1

    tbsp

    Vegetable oil

  • 1

    Small red onion finely chopped

  • 1/3

    cup

    Lemon spread or lemon curd

  • 50

    grams

    Flaked almonds or crushed nuts

  • 1

    tbsp

    Finely chopped mint

  • 100

    g

    Of couscous

  • 1.8

    kg

    Whole chicken

  • 1

    Bottle 400ml F. Whitlock & Sons Moroccan marinade

  • 1

    400g cans diced tomatoes

  • 1

    Cinnamon stick or quill

  • 1

    tbsp

    Ground coriander

  • 1

    tbsp

    sugar (or sugar alternative)

Instructions

  1. Step 1

    Preheat the oven to 180 degrees.

  2. Step 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. Step 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. Step 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. Step 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. Step 6

    Cut the chicken into fours or eights and serve the chicken with stuffing and the sauce.

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