Ruminations and recipes from a small kitchen in a big city.

28.7.04

Moroccan chicken, I guess.

Been playing around with couscous lately, so we tried a couscous stuffing for roast chicken.

Basically, expand the couscous in some boiling chicken stock with a tablespoonful of butter and then add the juice of a lemon, two or three cloves of garlic, a chopped onion, a couple of chopped prunes, a good dash of cumin, some pinenuts and parsley. Just blend it all roughly once the couscous has expanded.

Half a lemon went into the chicken with the stuffing for a more intense flavour.

It worked well. Instead of traditional roast vegetables, we boiled carrot, potato and onion with a knob of butter and salt and pepper, adding red bell pepper and zucchini towards the end.

Depending on how much couscous you use, the stuffing can be quite 'substantial' - carve a nice solid piece and spoon the fragrant vegetables and some of their buttery juices over the top next to your favourite chicken cut.  I'm a leg man myself.

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