COUSCOUS-STUFFED MOROCCAN ROAST CHICKEN

- METHOD -

Start off by preheatting the oven to 200 ˚C. Then fry the onion and garlic in olive oil over low heat until soft. Add the rest of the stuffing ingredients and stir to combine.

Next, spoon into the chicken and tie legs using string to secure. Mix the butter and Cape Herb & Spice Moroccan Spice, gently prize off the skin over the breast meat and evenly distribute the butter between the skin and breast meat. Place chicken on a bed of onions in a roasting tray. Brush with a bit of olive oil and season all over with salt.  Pop chicken in the oven and roast until done. For a 1.2kg chicken it should take 60-70 minutes, but check it by stabbing the thigh. If the liquid that runs out is clear, the chicken is done.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za