Moroccan glazed whole chicken

4 Servings


10 MIN


30-60 mins


20 MIN


1 tbsp

Vegetable oil


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


Bottle 400ml F. Whitlock & Sons Moroccan marinade


400g cans diced tomatoes


Cinnamon stick or quill

1 tbsp

Ground coriander


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.