🍽️ Aromatic Chicken with Couscous Filling

Name: Aromatic Chicken with Couscous Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g sultanas; 3 onions; 2 garlic cloves; 3 tbsp olive oil; 1 stick cinnamon; 600 ml Mediterranean vegetable broth; 200 g couscous; 5 sprigs mint; 5 sprigs parsley; 1 organic lemon; salt; pepper; 1.5 kg chicken (ready for cooking, 1 chicken); 600 g carrots

711 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

30 g sultanas
3 onions
2 garlic cloves
3 tbsp olive oil
1 stick cinnamon
600 ml Mediterranean vegetable broth
200 g couscous
5 sprigs mint
5 sprigs parsley
1 organic lemon
salt
pepper
1.5 kg chicken (ready for cooking, 1 chicken)
600 g carrots

Instructions

1. Soak the raisins in lukewarm water.
2. Peel the onions and cut them into approximately one-centimeter cubes.
3. Peel the garlic and slice it into thin pieces.
4. Heat half of the olive oil in a pot.
5. Fry the onion cubes until golden yellow.
6. Add the garlic slices and the cinnamon stick.
7. Fry everything for another two to three minutes.
8. Pour in half of the chicken broth.
9. Bring the mixture to a boil.
10. Stir in the couscous.
11. Remove the pot from the heat.
12. Cover the pot and let the couscous swell for five minutes.
13. Wash the mint and the parsley.
14. Shake the herbs dry.
15. Finely chop the herbs.
16. Drain the raisins.
17. Rinse the lemon with hot water.
18. Pat the lemon dry.
19. Finely grate the lemon zest.
20. Mix the lemon zest, herbs, and raisins with the couscous.
21. Season the couscous mixture with salt and pepper.
22. Rinse the chicken inside and out with cold water.
23. Pat the chicken dry.
24. Season the chicken inside and out with salt and pepper.
25. Fill the couscous into the chicken.
26. Close the opening with toothpicks and kitchen twine.
27. Wash the carrots.
28. Remove the ends of the carrots.
29. Peel the carrots.
30. Halve the carrots lengthwise.
31. Place the carrots in a roasting pan.
32. Season the carrots with salt and pepper.
33. Pour the remaining chicken broth into the roasting pan.
34. Place the stuffed chicken on top of the carrots.
35. Drizzle the remaining olive oil over the chicken.
36. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3).
37. Roast the chicken in the oven for 85 minutes.
38. Remove the kitchen twine and toothpicks.
39. Halve the grated lemon.
40. Squeeze the lemon juice over the chicken as desired.
41. Plate the chicken with the carrots.
42. Serve the dish.

Nutrition per serving

kcal: 711
Protein: 63 g · Fett/Fat: 28 g · Carbs: 49 g