Stuffed Roast Chicken
The stuffed roast chicken with couscous, raisins and cinnamon from Spoonsparrow is a delight for all ages.
Ingredients
- 30 g Raisins
- 3 onions
- 2 Garlic cloves
- 3 tbsp olive oil
- 1 stick cinnamon
- 600 ml Mediterranean vegetable broth
- 200 g Couscous
- 5 sprigs mint
- 5 sprigs parsley
- 1 Organic lemon
- Salt
- Pepper
- 1.5 kg chicken (prepped, 1 whole chicken)
- 600 g Carrots
Instructions
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1.
Soak the raisins in lukewarm water.
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2.
Peel and dice onions into 1 cm cubes; peel garlic and slice thinly.
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3.
Heat half the oil in a pot. Sauté onions until golden yellow, add garlic and cinnamon stick, cook another 2–3 minutes.
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4.
Add half of the broth and bring to a boil.
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5.
Stir in couscous, remove from heat, cover and let stand for 5 minutes.
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6.
Wash mint and parsley, shake dry and finely chop; drain raisins.
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7.
Rinse lemon hot, pat dry, grate zest finely. Mix lemon zest, herbs and raisins into couscous. Season with salt and pepper.
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8.
Rinse chicken inside and out, pat dry, season with salt and pepper.
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9.
Fill the chicken with couscous and close the opening with toothpicks and kitchen twine.
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10.
Wash, trim, peel and halve carrots lengthwise; place in a roasting tray and season with salt and pepper.
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11.
Pour remaining broth over the carrots and lay the chicken on top.
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12.
Drizzle remaining olive oil over the chicken. Roast in preheated oven at 200 °C (fan: 180 °C, gas: level 3) for 85 minutes.
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13.
At the end of cooking remove toothpicks and twine. Halve grated lemon and squeeze juice over the chicken as desired. Arrange stuffed roast chicken with carrots on a platter and serve.
