This Christmas, we’re turning tradition on its head with a vibrant twist on the classic stuffed chicken! Imagine a tender, juicy chicken stuffed with our Casablanca couscous, bursting with almonds, sultanas, and Moroccan spices, and perfectly coated in a buttery, sweet harissa paste that adds a spicy kick and an irresistible aroma..
Juicy on the inside and served with liquid gold pan juices packed with flavor, this is THE roast chicken recipe you’ll make over and over again! It’s a festive feast that’s as easy to prepare as it is delicious.
Not a chicken fan? No problem! You can use our Casablanca couscous to stuff your turkey, pork, or even a butternut pumpkin for a vegan delight—each one a showstopper that will wow your guests.
This recipe promises to be the star of your Christmas table—effortlessly glamorous, full of bold flavors, and guaranteed to impress!
SERVES: 6 PREP TIME: 5 min COOKING TIME: 1 hr 15 min (plus 10 minutes at a higher temperature)
Ingredients:
- 1 packet of our From Basque with Love Moroccan Couscous Casablanca Style
- 1.75 – 2 kg whole chicken , patted dry
- 6 tbs butter
- 2 tbs honey
- 2 tbs harissa paste (I recommend Al’Fez and Josh&Sue)
- 1 orange, cut in half and juiced
- 1 cup chicken stock
- Salt and pepper, to taste
Method:
1. In a bowl, mix equal parts couscous and boiling water with 2 tablespoons of butter. Swirl to combine, then cover and let sit for 5 minutes.
2. Fluff the couscous with a fork. (Optional: Add extra butter for richness.) Set aside.
3. Cut the orange in half and squeeze the juice into a bowl. Set aside.
4. Preheat the oven to 200°C (fan/convection). Place the shelf in the middle.
5. In a small bowl, mix together the 4 tbs butter, honey, and harissa paste.
6. Place the chicken in a roasting pan. Use a dessert spoon to gently loosen the skin from the chicken, working on the top (the breast) and drumsticks—leave the underside intact.
7. Prop the chicken upright and drizzle the butter mixture under the skin, reserving a bit of butter for the skin itself. Smear the remaining butter all over the chicken’s surface.
8. Stuff the chicken with the couscous, packing it in tightly. Close the cavity with the squeezed orange halves. This helps keep the couscous inside while it cooks.
9. Tie the drumstick ends with string and tuck the wing tips underneath the chicken.
10. Sprinkle the chicken generously with salt and pepper.
11. Place the chicken on a baking tray and pour the stock and reserved orange juice around it.
12. Transfer the chicken to the oven. Roast for 10 minutes, then reduce the temperature to 180°C. Continue roasting for an additional 1 hour 15 minutes, or until the internal temperature reaches 75°C, or until the juices run clear when pierced between the drumstick and body. Baste twice (once at 30 minutes, then again at 1 hour), spooning the pan juices over the skin.
13. Let the chicken rest for 15 minutes (do not cover, as the skin may become soggy). Reserve the pan juices in a jug.
14. To serve, remove the couscous stuffing, carve the chicken, and plate it with the couscous. Drizzle with the reserved pan juices and serve on a bed of lettuce leaves.
Enjoy this flavorful, festive dish that brings together tender roast chicken, fragrant couscous, and the richness of the pan juices. It’s a true crowd-pleaser that’s perfect for any special occasion or a memorable family meal. Happy cooking!