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Moroccan Stuffed Chicken

Moroccan Stuffed Chicken

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Lorna Maseko's Moroccan style stuffed chicken makes the perfect Sunday roast centrepiece. Flavour your stuffing with parsley, couscous, oranges and rocket.

Preparation time


For the Chicken
1 whole chicken
2 tbsp Robertsons Chicken Spice
½ tsp Robertsons cumin
¼ tsp Robertsons clove
For the Stuffing
2 tbsp Robertsons Chicken Spice
1 tsp Robertsons paprika
½ tsp Robertsons cumin
¼ tsp Robertsons clove
50 g fresh apricots
100 g breadcrumbs
30 ml olive oil
1/2 onion
2 tbsp Dijon mustard
1 handful fresh parsley
1 tsp lemon juice
For the Carrots
200 g baby carrots
100 g raw pine nuts
1 handful fresh mint
2 tbsp honey
2 dollops butter
For the Couscous
250 g couscous
50 g butter
salt and pepper to season
1.5 cups water
For the Rocket & Fennel Salad with Vinaigrette
60 g fresh rocket
400 g fresh fennel tops
6 baby radishes
3 oranges peeled and sliced
3 tbsp wholegrain mustard
1 tsp lemon juice
80 ml olive oil
1 tsp rice wine vinegar
salt and pepper to season
2 cloves garlic

Preparation method

For the Chicken and Stuffing
Rub your chicken with Robertsons Spicy Moroccan Rub. Make sure every part of the chicken is covered.
Place the whole chicken in a plastic bag and allow time for it to absorb all those flavours for an hour or overnight.
Pre-heat the oven to 180 degrees Celsius before you make the stuffing. In a blender, place your bread crumbs, apricots, Robertsons Spicy Moroccan Rub, garlic cloves, chunks of onions, parsley, Dijon mustard and lemon juice, and then blitz.
Remove your chicken from the plastic bag and stuff with your Moroccan stuffing.
Tie the legs together and hide the wings under the chicken, because they cook the quickest and you don't want them to burn. Place it in the oven and allow to cook for 30 minutes per 500 grams.
To plate- Layer the couscous first, then your beautiful roasted chicken. Garnish with salad, dressing and micro herbs.
For the Carrots
In a very hot griddle pan, toast your pine nuts until they are a beautiful toasted brown colour, then set aside.
In a hot pan, add butter, then carrots and cook until they get slightly charred. Next, drizzle carrots with honey and toss.
Remove the carrots and plate by sprinkling the pine nuts and garnish with fresh mint.
For the Couscous
Place the couscous in boiling hot water, let the water soak that up, remove from the heat and allow the couscous to absorb the water ensuring you don't overcook it.
Finish off with butter and season with salt and pepper.
For the Rocket and Fennel Salad with Vinaigrette
For the salad- on a big plate, place your rocket, then fennel and orange segments. Garnish with the slices of radish and lastly drizzle with the vinaigrette dressing.
For the salad dressing- in a bowl, add the wholegrain mustard, lemon juice and rice wine vinegar. Mix together and slowly add the olive oil as you stir. Season with salt and pepper.

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