Here chicken is roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges would make a great side dish.
1 portion vegetables
• For an Indian-style recipe, replace the couscous with basmati rice, slightly under-cooked.
• Omit the saffron and stock, replace the pistachios with toasted cashews, and use a chopped beef tomato in place of the figs.
• Flavour with ½ teaspoon garam masala, 1 tablespoon chopped fresh coriander and plenty of pepper.
The chicken can be marinated a day in advance and the couscous stuffing prepared ahead of time. Don't stuff the chicken until just before you are ready to cook it.
Great meal! I used skinless chicken legs and thighs and fresh ginger (didn't have ground ginger). I then grilled them over charcoal. For the Couscous, I used yellow raisins and toasted slivered almonds (didn't have figs or pistacios), The results were fabulous! I will definately make this again. - 10 Apr 2010
the couscous coating on the outside adds a crunchy texture to the chicken - 04 May 2009