Mains

Whole slow-cooked chicken stuffed with cranberry and almond couscous

Author: Laura Faire - Chef, recipe writer and food stylist

Photographer: Carolyn Robertson

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Serves: 6

Time to make: 8 hrs 20 mins

Hands-on time: 20 mins

Ingredients

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1 large oven bag
1 size 16 chicken
1 cup couscous
70g (1 packet) sliced almonds
¼ cup dried cranberries
2 tablespoon chopped fresh parsley
1 teaspoon dried sage
½ cup apple juice
½ lemon, juice
6 cups mixed salad greens
2 apples, cored, sliced
1 stalk celery, sliced
75g feta cheese, crumbled
2 tablespoons vinaigrette

Instructions

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1 Turn slow cooker on to low. Wash chicken and pat dry. Remove skin.

2 Combine couscous, almonds, cranberries, parsley and sage. Spoon mixture into chicken cavity.

3 Place chicken in oven bag and pour in apple juice and lemon juice. Tie up bag. Place in slow cooker, breast-side down and cover with lid. Cook for 7-8 hours.

4 Chicken is ready when meat falls easily from the bone. When chicken is done, remove from slow cooker and cool in bag for 5 minutes. Open bag with care and place in serving dish to break off chicken. Discard juice.

5 Toss salad greens, apple slices, celery and feta together. Dress salad and serve with chicken and couscous stuffing.

Variations

Make it gluten free: Use brown rice instead of couscous and check vinaigrette is gluten free.

Nutrition Info (per serve)

Calories 395 cal

Kilojoules 1650 kJ

Protein 33 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 4 g

Sodium 280 mg

Calcium 130 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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