Sponsor Recipes: The Bare Bird share three summer recipes
See the recipes below for some of the delicious creations you can make with The Bare Bird.
The Bare Bird Chicken Stuffed with Date & Orange Couscous
Serves: 4
=R1=
Traditional The Bare Bird Chicken Bastilla with Cumin Eggplant Skewers
Serves: 4
=R2=
Eggplant Skewers
=R3=
Spicy Lime & Pineapple Chicken Skewers
Serves: 4
=R4=
Sponsor Recipes: The Bare Bird share three summer recipes
Discover some of the delicious creations you can make with The Bare Bird.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 whole The Bare Bird chicken
- 3 tbsp ghee
- Salt & black pepper
- Pinch saffron threads
- ½ cup boiling water
- 1 cup uncooked couscous
- 1 clove garlic, crushed
- 6 fresh dates, roughly chopped
- ½ cup roasted almond flakes
- Juice & zest 1 orange
- Juice & zest 1 lemon
- 4 tbsp olive oil
- 3 tbsp chopped fresh mint
- ½ cup chopped flat-leaf parsley
Method
- Pre-heat oven to 190°C.
- Rub whole chicken with mixture of ghee, salt and pepper.
- Place saffron threads in ½ cup boiling water.
- Place couscous in bowl with garlic, dates, almonds, orange juice and zest and lemon juice and zest.
- Pour saffron-infused water over all dry ingredients, mix well and cover for 15 mins. Remove cover and fluff with hands or fork.
- Add olive oil and chopped herbs and season well.
- Stuff chicken with couscous mixture and secure legs with string and toothpicks before placing in roasting dish. Roast for 1½ hours until cooked and golden.
- Remove from oven and rest for 10 mins before serving.
- Best served with roasted pumpkin and a crisp salad of radicchio.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
