Prep
30-60 mins
Cook
20 MIN
Ingredients
1 tbsp
Vegetable oil
1
Small red onion finely chopped
1/3 cup
Lemon spread or lemon curd
50 grams
Flaked almonds or crushed nuts
1 tbsp
Finely chopped mint
100 g
Of couscous
1.8 kg
Whole chicken
1
Bottle 400ml F. Whitlock & Sons Moroccan marinade
1
400g cans diced tomatoes
1
Cinnamon stick or quill
1 tbsp
Ground coriander
Instructions
Step 1
Preheat the oven to 180 degrees.
Step 2
Make couscous as per instructions. Heat the oil in a small frying pan over medium heat. Add the onion. Cook, stirring, for 4 mins or until the onion softens. Add the lemon, almonds, mint and couscous and stir to combine.
Step 3
Place the chicken on a clean work surface. Pat the chicken dry with a paper towel. Spoon the couscous mixture into the cavity.
Step 4
Brush half the marinade all over the chicken and place in roasting pan. Place the tomato, cinnamon, ground coriander, sugar and the remaining Moroccan marinade in a bowl. Stir to combine. Slowly pour the tomato mixture around the chicken.
Step 5
Cook chicken in the oven for 45 mins to an hour depending on the size of your chicken. Allow resting for 10 mins covered with foil.
Step 6
Cut the chicken into fours or eights and serve the chicken with stuffing and the sauce.