Djej bil Kseksou

Roast Chicken with Couscous Stuffing

Moroccan cooks usually steam stuffed chicken or cook it whole in a tagine. To brown it, they remove it from its sauce if necessary, and fry it on all sides in a frying pan. The following recipe is for oven-roasted chicken.

SERVES 4–6

1.6 kg (3 lb 8 oz) chicken

2 teaspoons paprika

30 g (1 oz) butter, softened

250 ml (9 fl oz/1 cup) chicken stock

STUFFING

140 g (5 oz/¾ cup) couscous

40 g (1½ oz/1/3 cup) raisins

30 g (1 oz) butter, diced

1 tablespoon honey

½ teaspoon ground cinnamon

40 g (1½ oz/¼ cup) blanched almonds, lightly toasted

Preheat the oven to 180°C (350°F/Gas 4). Rinse the cavity of the chicken and dry with paper towel. Season the chicken on the outside and sprinkle with paprika. Rub it into the skin.

To prepare the stuffing, put the couscous in a glass or ceramic lidded casserole dish, then mix in the raisins, butter, honey and cinnamon. Pour on 125 ml (4 fl oz/½ cup) boiling water, stir well and set aside until absorbed. Fluff up the grains with a fork to break up the lumps, cover and microwave on full power for 2½ minutes. Fluff up with the fork, then add the almonds and toss through. Alternatively, follow the directions on the packet to prepare the couscous, adding the extra ingredients.

Spoon the stuffing into the cavity of the chicken, packing it in loosely. Tie the legs together and tuck the wing tips under. Reserve the left-over stuffing.

Spread a little of the softened butter in the base of a roasting tin. Put the chicken in the tin, breast-side up, spread with the remaining butter and then pour the stock into the tin. Roast the chicken for 1½–1¾ hours, basting often with the liquid in the pan. Remove to a platter, cover lightly with foil and rest in a warm place for 15 minutes before carving. The juices left in the roasting tin may be strained over the chicken. Reheat the remaining couscous stuffing and serve with the chicken.

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Far left: Once you have spooned the stuffing into the chicken cavity, tie the legs together and tuck the wing tips under.

Left: Rest the cooked chicken before carving.