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Whole slow-cooked chicken stuffed with cranberry and almond couscous

  • Hands-on time: 20 mins
  • Time to make: 8 hrs 20 mins
  • Serving: 6 people
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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