TIME:

• Prep time 10 mins
• Cook time 1.5-2hrs

RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS :

• 1 Medium whole chicken
• 50g Coles dried apricots, sliced
• 1 Pack of Ainsley Harriott’s Sundried Tomato and Garlic Couscous, cooked
• 1 red onion diced
• 50g almonds. Chopped
• ½ bunch of Parsley
• 1 orange, zest and juice
• Sea Salt
• Cobram Estate Light Extra Virgin Olive Oil
• Black pepper
• Ballantyne Salted Butter

METHOD :

• Preheat oven to 240C.
• Add couscous packet into a bowl and add 160ml boiling water – stir together.
• Drizzle olive oil into a pan and soften the diced red onions.
• Add the red onions, dried apricots, chopped parsley and almonds to the couscous bowl. Add orange zest and juice and mix together.
• To prepare the roast chicken, separate the skin from the meat, using your hands, and press bits of butter all over the chicken in between.
• Stuff your chicken using a spoon with the couscous mix. Season with salt and then drizzle with olive oil. Place in oven and cook for 25 minutes until the outer layer is nice and brown. Reduce heat to 180C and cook for another hour.
• Take the chicken out of the oven and rest for 20 minutes. Carve and serve with the apricot and couscous stuffing on the side. Enjoy!