Moroccan Stuffed Chicken
Feast on this delectable dish of tender chicken breasts stuffed with a flavorful blend of couscous, dried apricots, pine nuts, and fresh herbs. This succulent meal is easy to prepare and is a perfect choice for a satisfying dinner. Serve alongside roasted baby new potatoes and a side of crisp green salad for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 50g couscous
- 1 tsp Ras el Hanout spice mix
- 8 ready-to-eat dried apricots , chopped
- 2 tbsp pine nuts
- small bunch flat-leaf parsley , chopped
- 4 large skinless chicken breast fillets
- 2 tbsp olive oil
Instructions
- Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
- Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 317 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 0.26 milligram of sodium
Comments
No comments found.