Stuffing
125 ml (½ cup) couscous
180 ml (¾ c) hot chicken stock
45 ml (3 tablespoons) olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2.5 ml (½ t) ground coriander
5 ml (1 t) ground cumin
5 ml (1 t) paprika
8 fresh or dried dates, pitted and coarsely chopped
60 ml (¼ cup) pistachio nuts, coarsely chopped
Chicken
4 kg yard chicken, rinsed and dried
100g chorizo sausage (or other spicy sausage that you can buy at the market), sliced in 5mm thick rings
30 ml (2 tbsp) olive oil
Preheat the oven to 200 ° C.
1 Mix the couscous and boiling chicken stock. Cover and leave for 3 minutes. Mix with a fork and let it cool.
2 Fry the onion and garlic in 15ml olive oil in a pan until soft and translucent. Add the coriander, cumin, paprika and dates and cook for another 3 minutes.
3 Mix the date mixture, pistachios and salt and pepper with the couscous.
4 Loosen the chicken skin on the chest and thighs with your fingers. Insert the sliced chorizo in single layers under the skin.
5 Fill the cavity of the chicken with the couscous mixture. Tie the legs with kitchen string and put the chicken, breast side up, in a roasting pan. Coat with olive oil and season with salt and pepper.
6 Bake for 1 hour or until clear fluid runs outn when you make a incision in the thickest part of the drumsticks. Remove from the pan and let restfor 6 -7 minutes to absorb meat juices.
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