I’m totally loving the partnership of orange and chicken lately. I love this recipe as it has many of my favourite flavours! 🙂
1 whole chicken (insides removed)
For the Stuffing:
125 mls (1/2 cup) cooked couscous
1/2 red onion, finely chopped and lightly fried in a little olive oil
75g soft dried apricots, finely chopped
30 mls pine nuts
15 mls chopped parsley
10 mls Ina Paarman Rosemary and Olive Seasoning
15ml Fresh Orange Juice
Freshly ground sea salt and black pepper
– Mix all the stuffing ingredients together and place in the cavity of the chicken. Seal with (soaked in water) toothpicks.
For the Sauce:
175 mls – 250mls Fresh orange juice
The rind (zest) of 1 orange
Freshly ground Sea Salt and Black Pepper
Paprika for colour.
– Preheat oven to 180 C
– Place chicken in a small roasting pan, breast side down. Pour over the orange juice. Add orange rind, Rub the chicken skin with salt, pepper and paprika.
– Roast for 45 minutes, basting often. Turn the chicken over and roast for another 45 minutes basting often until golden and glazed.
Recipe by Sharon Glass