Lemon Butter Chicken With Cranberry & Almond Couscous Stuffing

14 Ingredients

2kilograms Steggles Family Roast Chicken
1 tub Continental Superb Stock Pot
100grams butter, softened
1 clove garlic, crushed
1tablespoons smoked paprika
1tablespoons cumin, ground
2teaspoons lemon zest, finely grated
1 cup couscous
1 1/4 cups water, boiling
1/4 lemon, preserved, flesh and pitch removed, rind finely chopped
2tablespoons cranberries, dried
2tablespoons flaked almonds, toasted
4tablespoons coriander, finely chopped (save 2tbs to serve)
2teaspoons sea salt flakes

Nutrition per serving

59% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan forced. Place chicken in a large baking dish.

Step 2 of 4

Combine garlic, paprika, cumin, lemon zest and butter in a bowl. Using fingertips, gently separate skin from the breast meat. Push mixture under the skin of the chicken. Rub any excess mixture over chicken skin.

Step 3 of 4

Place couscous and oil in a heatproof bowl. Pour boiling water into a heatproof jug. Stir in stockpot until dissolves. Pour over couscous and stir to combine. Cover and stand for about 5-10 minutes or until liquid is absorbed. Uncover and stir with a fork to separate grains. Add preserved lemon, cranberries, almonds and coriander to couscous, mix well. Spoon into chicken cavity.

Step 4 of 4

Using kitchen string, tie drumsticks together and secure with toothpicks. Sprinkle chicken with salt. Cover loosely with foil and roast in oven for 1 hour 45 minutes. Remove foil and roast for a further 15 minutes or until golden brown and chicken is cooked through (juices run clear when tested with a skewer). Remove from oven and rest for 5 minutes. Sprinkle extra coriander over chicken to serve.