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
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