Biltong@ZA and Meat@ZA – Moroccan Roast Chicken - South African biltong and fresh meat at its best!
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Moroccan Roast Chicken

"This recipe of Moroccan Roast Chicken with Couscous Stuffing was so easy and simple, and I love that a whole meal was created using one casserole dish and my oven. Create your own exotic version of this meal by adding prunes or raisins to the couscous filling, making it sweet and sticky" - Anina (www.aninas-recipes.com)

Biltong@ZA Test Drive Comments:
This recipe scored five stars with our testers. A great one pot dish, but still different enough to keep anyone with a jaded palate interested. Bulgur wheat would be a great alternative to the couscous and we will definitely be trying the prunes in the stuffing next time round!

Serves: 4
Directions:
  1. First off, add all the ingredients for the spice rub in a mixing bowl, mix and rub all over the chicken, getting in all the right places. Set chicken aside.

  2. In a medium saucepan, heat the olive oil and sauté the garlic and onion until translucent. Add the chives and mushrooms, turmeric and dried herbs and sauté for another few minutes.

  3. Drizzle with lemon juice and add the cooked couscous. Mix through and set aside to cool.

  4. Stuff the cavity of the chicken with stuffing. Tie the drumsticks together, and bake at 190 degrees Celsius covered, for 1 hour.

  5. After an hour, remove from oven, open lid and bake for another 40 minutes until crispy. Serve with grilled veg and salad.

Moroccan Roast Chicken

Moroccan Roast ChickenRecipe and images from Aninas-Recipes.com. Used with permission

Spice Rub Ingredients:
  • 10ml ground cinnamon
  • 10ml ground coriander
  • 10ml ground cumin
  • 5ml paprika or cumin spice
  • salt and black pepper
  • 2 tablespoons olive oil for rubbing
  • 1 x whole chicken around 1.7 kg
Stuffing Ingredients:
  • 10 ml olive oil
  • 2 cloves of garlic, crushed
  • 1 x onion, finely cut
  • handful of chives, finely cut
  • 1 x 150gr exotic mushrooms or each shiitake, king oyster
    and shimeji mushroom, finely cut
  • ½ teaspoon turmeric
  • 5ml dried mixed herbs
  • juice from one lemon
  • 1 cup cooked couscous
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