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Baby chickens stuffed with couscous

Method

  • Place the couscous and ½ cup boiling water in a bowl. Mix well and add 2 tbsp chopped coriander, the sultanas, almonds, preserved lemon, spice mix and 2 tbsp melted butter.
  • Tuck the legs underneath each chicken, rub the insides with a little salt and stuff with the couscous mixture. Then tie the legs up with kitchen string.
  • Mix together the remaining melted butter with the saffron and brush over the chickens.
  • Heat the oil in a heavy-bottomed casserole (or large pot) and gently saute the onion until softish.
  • Place the chickens on top, pour about 2 cups boiling water around and add the cinnamon. Bring to the boil, turn the heat down, cover and gently simmer for about 30 mins, turning the chickens a couple of times.
  • When ready, remove the chickens and cover with foil to keep warm.
  • Taste the sauce for seasoning, turn up the heat and reduce the liquid to a glaze. Then strain, return the sauce to the pot and mix in the remaining coriander.
  • Place ½-1 chicken on individual plates, spoon sauce over the top and serve with your favourite cooked vegies on the side.

Ingredients

  • ½ cup couscous
  • 4 tbsp chopped fresh coriander
  • 1 tbsp sultanas
  • 2 tbsp slivered almonds, toasted
  • 2 pieces preserved lemon (or 1 piece fresh lemon rind), finely sliced
  • 1 tspn Middle Eastern spice mix
  • 5 tbsp melted butter
  • 4 baby chickens
  • sea salt
  • a pinch of saffron threads
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 cinnamon stick

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm