Name: Moroccan chicken with couscous stuffing and green olive salsa
Cook time: 170 min
Total time: 170 min
Yield: 4
Ingredients: 1.6 kilogram chicken; 20 gram butter, melted; 20 baby vine-ripened truss tomatoes (400g); 1 tablespoon olive oil; 1 teaspoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 1 1/2 cup (375ml) chicken stock; 1/4 cup (60ml) olive oil, extra; 1 tablespoon lemon rind, finely grated; 1/4 cup (60ml) lemon juice; 1 cup (200g) couscous; 1/2 cup (70g) roasted slivered almonds; 1 cup (140g) seeded dried dates, chopped finely; 1 teaspoon ground cinnamon; 1 teaspoon smoked paprika; 1 egg, beaten lightly; Green olive salsa; 1 1/2 cup (180g) seeded green olives, chopped coarsely; 1/3 cup (80ml) olive oil; 1 tablespoon cider vinegar; 1 (25g), shallot , chopped finely; 1 fresh long red chilli, chopped finely; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 1/4 cup fresh mint, coarsely chopped

Ingredients

1.6 kilogram chicken

20 gram butter, melted

20 baby vine-ripened truss tomatoes (400g)

1 tablespoon olive oil

1 teaspoon olive oil

1 medium_piece (150g) brown onion, chopped finely

1 1/2 cup (375ml) chicken stock

1/4 cup (60ml) olive oil, extra

1 tablespoon lemon rind, finely grated

1/4 cup (60ml) lemon juice

1 cup (200g) couscous

1/2 cup (70g) roasted slivered almonds

1 cup (140g) seeded dried dates, chopped finely

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 egg, beaten lightly

Green olive salsa

1 1/2 cup (180g) seeded green olives, chopped coarsely

1/3 cup (80ml) olive oil

1 tablespoon cider vinegar

1 (25g), shallot , chopped finely

1 fresh long red chilli, chopped finely

1/4 cup fresh flat-leaf parsley, coarsely chopped

1/4 cup fresh mint, coarsely chopped

Method

1.Make couscous stuffing. Heat oil in small frying pan, cook onion, stirring, until onion is soft. Combine stock, extra oil, rind and juice in medium saucepan, bring to a boil. Remove from heat. Add couscous, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in onion, nuts, dates, spices and egg.

2.Preheat oven to 200°C (180°C fan-forced).

3.Wash chicken under cold water, pat dry inside and out with absorbent paper. Fill large cavity loosely with couscous stuffing, tie legs together with kitchen string.

4.Half fill large baking dish with water, place chicken on oiled wire rack over dish. Brush chicken all over with butter, roast, uncovered, 15 minutes. Reduce oven temperature to 180°C (160°C fan-forced) roast, uncovered, about 1½ hours or until cooked through. Remove chicken from rack, cover, stand 20 minutes.

5.Meanwhile, place tomatoes on oven tray, drizzle with oil. Roast, uncovered, about 20 minutes or until softened and browned lightly.

6.Combine ingredients for green olive salsa in small bowl.

7.Serve chicken with tomatoes and salsa.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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