Wednesday, 5 November 2014

Jamie Oliver's Couscous Stuffed Roasted Chicken

Yes I know, another chicken recipe! I have been trying to get creative with chicken because as you may know, my husband is watching what he eats and all he wants every night is chicken. He could just have baked chicken breast EVERY single night and be perfectly ok with it. I, on the other hand, could not! I need variety and am constantly looking for ideas. And then I remembered this whole roasted chicken recipe from Jamie Oliver that I made a few years back, stuffed with couscous. It was delicious!

And whats even better, I got a few meals out it. Caesar salad with chicken, the next night. Lunches for us, the rest of the week. And then I made a beautiful, rich broth with the bones that I'm planning on making a soup with, the end of the week.

The couscous stuffing is so fragrant and delicious in this, that I'm thinking next year for Thanksgiving, I might switch up my usual bread stuffing. It also felt "lighter".

I used a big bird for this, almost 4 pounds, so it look almost 2 hours to cook. Adjust your cooking time to the size of your chicken. And use a thermometer to make sure it is done. The internal temp should be 160F.

Couscous Stuffed Roasted Chicken
Adapted from Jamie Oliver's cookbook, Jamie's Kitchen

1 whole chicken
1 cup couscous, I used whole wheat
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 tablespoons olive oil, plus more to coat chicken
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cardamon seeds
1 teaspoon black peppercorns
1 teaspoon salt

Preheat oven 375F.
Put your 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 until a thermometer reads 160F. Let it rest for 10-15 minutes before carving.

m xo


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    Grossistes du couscous au Québec

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