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  1. Home
  2. chicken breast recipe

Moroccan Stuffed Chicken

Serve with roasted potatoes and salad for a hearty healthy meal you'll love! - by Amy Sinclair
  • 17 Apr 2019
Moroccan Stuffed Chicken
Prep: 10 Minutes - Cook: 20 Minutes - Easy - Serves 4 - low-fat
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Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat.

Ingredients

50g/2oz 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

Method

  1. 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.

  2. 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. 

PER SERVING 

317 kcals, protein 41g, carbs 14g, fat 11g, sat fat 2g, fibre 2g, sugar 8g, salt 0.26g

  • chicken breast recipe
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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