Whole slow-cooked chicken stuffed with cranberry and almond couscous
Time to make: 8 hrs 20 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 large oven bag
1 size 16 chicken
1 cup couscous
70g (1 packet) sliced almonds
1/4 cup dried cranberries
2 tablespoon chopped fresh parsley
1 teaspoon dried sage
1/2 cup apple juice
1/2 lemon, juice
6 cups mixed salad greens
2 apples, cored, sliced
1 stalk celery, sliced
75g feta cheese, crumbled
2 tablespoons vinaigrette
Total fat 16g
Saturated fat 4g
Dietary fibre 4g
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.
Make it gluten free: Use brown rice instead of couscous and check vinaigrette is gluten free.
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