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Morocco is known for its unique African flavors, which are a combination of sweet and spicy. In that sense, this recipe for sweet almond and raisins stuffed chicken is the best of Moroccan cuisine.
The recipe serves 3-6 people and brings out a delicious mix of sweet and spicy flavors, making it one of the country’s favorites. The chicken stuffing is primarily made of raisins, almonds, and couscous, but the ginger and Safran add an oriental flair to the dish.
Is your mouth already watering? Mine is as well. If you’re eager to get started on this recipe, I recommend doubling it and freezing the leftovers. You’ll want more, believe me.
Tips On How To Make A Delicious Moroccan Chicken
- Marinating the chicken ensures that the delicious herbs and spices are absorbed by the chicken.
- Saffron infusion adds depth of flavor to the stock.
- Using the marinade in the sauce results in an unbelievably flavorful sauce!
This Moroccan stuffed chicken recipe is a flavorful, aromatic dish. Serve with couscous for a filling, opulent meal.
Prepare time: 30 min
Cook: 40 min
Ready in: 1 hr 10 min
Ingredients
- 3 small chickens (each around 600gr)
- 120 gr almonds
- 120 gr raisins
- 400 gr instant couscous
- 1 onion
- 2 toes of garlic
- boter
- 1 tsp of cinnamon powder
- 2 cinnamon sticks
- ¼ tsp ginger powder
- ¼ tsp Safran powder
- 2 tbs of honey
- 1 ½ tbs of powdered sugar
- 750 ml water
Directions
- Fry the almonds in butter until golden brown
- Clean the chickens inside and outside
- Make the instant couscous following the instructions
- Mix the couscous with the raisins, almonds, 1 ½ tablespoon powdered sugar and 1 tablespoon of cinnamon powder.
- fill up the 3 chickens with the mixed couscous.
- Close the chicken with toothpicks and rub the chicken with butter. The rest of the stuffing you will use later to serve it with.
- Grate the onion in a frying pan with butter and add 2 finely cut garlic toes, 2 cinnamon sticks, ¼ teaspoon of ginger powder, ¼ teaspoon of safran powder and finally 750ml water. cook it for a few minutes.
- Transfuse the sauce into a deep oven dish and put the stuffed chickens on top.
- Cover the oven dish with tinfoil and cook it in a preheated oven at 180c (360 fahrenheit) for 50 minutes while basting the chickens once in awhile.
- Take out the chicken and put it on a heated plate.
- Transfuse the sauce into a small frying pan and cook it on high fire to make it thicker while adding 2 tablespoons of honey.
- Heat the leftover stuffing and serve it on the plate next to the chicken and pour the thickened sauce over stuffing and chicken.
