Moroccan stuffed chicken

Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

Prep:10 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 317
fat 11g
saturates 2g
carbs 14g
sugars 8g
fibre 2g
protein 41g
salt 0.26g

Ingredients

50g couscous
1 tsp Ras el Hanout spice mix
8 ready-to-eat dried apricots, chopped
2 tbsp pine nuts
small bunch flat-leaf parsley, chopped
4 large skinless chicken breast fillets
2 tbsp olive oil

Tip

Moroccan mushrooms
For a veggie alternative, mix the couscous mixture with 50g crumbled feta and spoon into 4 large flat mushrooms. Drizzle with 1 tbsp oil and bake for 20 mins. Serve with tzatziki.

Method

Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.