Moroccan stuffed chicken

10-30 minutes 30-60 minutes 4 servings 400 kcal or less chicken breast chicken breasts chicken recipes cous cous couscous dried apricot dried apricots easy recipes family recipes low-fat recipes mains mid-week meal recipes morrocan chicken pine nut pine nuts quick spice spices

N/A

Source

Ingredients

50g couscous

1 tsp Ras el Hanout spice mix

8 ready-to-eat dried apricots , chopped

2 tbsp pine nut

small bunch flat-leaf parsley , chopped

4 large skinless chicken breast fillets

2 tbsp olive oil

Method

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.

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.