Moroccan Spiced Roast Chicken

Author: Michelle Scott   Date Posted:21 June 2021 

Melt in your mouth spiced roasted chicken stuffed with couscous, almonds and raisins.




This dish is cooked using a combination of roasting and steaming giving you a delicious, succulent, moist chicken full of flavour.


1.75kg roasting chicken
Freshly ground black pepper
1 cup water
2 tbsp softened butter



1/3 cup raisins
½ cup water
½ tsp salt
60g butter
½ cup couscous
½ cup whole blanched almonds
½ tsp sugar
½ tsp ground cinnamon
¼ tsp paprika
Freshly ground black pepper




  1. Preheat oven to 180C
  2. Clean chicken cavity, rinse and dry with paper towel
  3. Season cavity with salt and pepper
  4. Place raisins in a small bowl and just cover with boiling water. Let stand until plump (about 10 mins)
  5. Combine ½ cup of water, half of the butter and salt to taste in a saucepan.
  6. Bring to the boil then remove from the heat.
  7. Stir in the couscous and cover and let stand for 20 mins or until water is absorbed.
  8. Melt remaining butter in a frying pan, add almonds and cook for 2 mins or until golden brown. 
  9. Add almonds and butter, sugar, cinnamon, paprika, pepper to taste and drained raisins to couscous. Mix with a fork until well combined.
  10. Pack chicken cavity loosely with stuffing
  11. Close opening with poultry skewers and tie legs together with string.
  12. Tuck wing tips under body and secure neck skin with a poultry skewer
  13. Season the chicken with salt, pepper and paprika
  14. Place breast side up in a baking dish and pour in the water
  15. Spread softened butter over chicken and bake for two hours or until cooked basting often
  16. Transfer chicken to a warm platter
  17. Pour pan juices over chicken if desired, cover with aluminium foil and let rest for 10 mins.

Serve with the couscous stuffing ahd a fresh crisp salad.


TIP: To test if chicken is cooked, push a leg toward the breast. It is cooked when it moves freely


Leave a comment

Comments have to be approved before showing up