Middle eastern baked chicken

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.6 kg (3 lb 8 oz) chicken

95 g (3 1/4 oz/1/2 cup) instant couscous

4 pitted dates, chopped

4 dried apricots, chopped

1 tablespoon lime juice

20 g (3/4 oz) butter

2 tablespoons olive oil

1 onion, chopped

1-2 garlic cloves, chopped

1 teaspoon ground coriander

2 tablespoons chopped flat-leaf (Italian) parsley

1/4 teaspoon cracked black pepper

1 teaspoon ground cumin


1. Prepare a kettle barbecue for indirect cooking at medium heat. Place a drip tray underneath the top grill.

2. Remove the giblets and any fat from the chicken. Wipe the chicken with paper towels. Pour 125 ml (4 fl oz/1/2 cup) boiling water over the couscous and leave to soak for 15 minutes. Soak the dates and apricots in the lime juice and set aside.

3. Heat the butter and half the oil in a saucepan and cook the onion and garlic for 3-4 minutes, or until translucent. Remove from the heat and add the couscous, dates, apricots, coriander, parsley and some salt and pepper. Mix well. Spoon into the chicken cavity and close with a skewer. Tie the legs together with string and tuck the wing tips under.

4. Rub the chicken with the combined salt, cracked black pepper, cumin and remaining oil. Place the chicken in the centre of a large piece of greased foil. Wrap the chicken securely. Place on the barbecue over the drip tray. Cover the barbecue and cook for 50 minutes. Open the foil, crimping the edges to form a tray. Cook for 20 minutes, or until the chicken is tender and golden. Stand for 5-6 minutes before carving. Serve with the stuffing.