Preparation time is 15minutes
Cook time is 1hours 5minutes
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 7.33 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 2 cloves garlic, crushed
- 2 bunch dutch carrots, trimmed
- 1 brown onion, finely chopped
- 2tablespoons parsley, chopped
- 1.80kilograms whole chicken, patted dry
- 1 1/2teaspoons ground coriander
- 2tablespoons honey
- 1 orange juiced and rind, finely grated
- 1tablespoons olive oil
- 1/2 cup couscous
- 1/4 cup pistachio nuts, chopped
- 1/4 cup dried apricots, chopped
Nutrition per serving
4820kJ
Protein
87.5grams
Sugars
30.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Stir in couscous, apricot, pistachio, coriander, orange rind and juice.
Step 2 of 3
Spoon couscous mixture into chicken cavity. Tie legs together with kitchen string. Place, breast-side up, on a rack in roasting pan. Roast chicken for 1 hour or until juices run clear when tested with a skewer. Cover chicken with foil and leave to rest for 10 minutes.
Step 3 of 3
Meanwhile, put carrots into a frying pan and cover with warm water or stock. Bring to the boil over high heat. Reduce heat and simmer for 5-8 minutes or until just tender. Drain. Add honey and parsley. Return to low heat. Cook for 5 minutes to coat. Carve chicken. Serve with carrots.
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