Dinner ideas

Moroccan chicken with couscous stuffing and green olive salsa

moroccan chicken with couscous stuffing and green olive salsa
2H 50M


Green olive salsa


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.

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