Moroccan Baked Chicken
Description
The dish is prepared without unnecessary complications. You can make the chicken stuffing in advance and keep it in the refrigerator. If desired, you can also rub the poultry with spices the night before to let it absorb the flavors. This dish makes a wonderful hot meal option, both for everyday dining and for festive occasions. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. To prepare the filling, cook the couscous in salted water. Add a little butter, almonds, cranberries, and chopped herbs. Mix thoroughly.
- 2
Step 2
2. Stuff the chicken.
- 3
Step 3
3. Combine all the spices, mix well, and rub them onto the chicken on all sides.
- 4
Step 4
4. I recommend roasting on a rack so that excess fat can drain off. Place the bird in a preheated oven at 200 degrees. Roast for half an hour, then flip it over and return it to the oven.
- 5
Step 5
5. After 30-40 minutes, flip again and continue roasting for about another hour, or until done (time depends on the size of the chicken).