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Herb Fed Poultry Herbs GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Summer Cous Cous, Pine Nut and Apricot Stuffing

  • Prep Time
  • Cook Time
  • Total Time

This stuffing is perfect for the spring and summer months ahead. If you are cooking your chicken to be eaten as a lighter meal option, you can even serve as the ideal accompaniment. This stuffing compliments our free range Herb Fed birds with both fresh an exciting flavours and can be eaten both, hot or cold. Tip: Why not pop some in your picnic this summer!

Serves:

  • Ingredients
  • Method

  •         100g couscous

  •         175ml boiling chicken stock

  •         50g butter

  •         1 finely chopped onion

  •         1 garlic clove, crushed

  •         100g pine nuts

  •         140g dried apricots, roughly chopped

  •         handful flat leaf or curly parsley, roughly chopped

  •         2 tbsp mint leaves, roughly chopped

  •          1 lemon

  •          1 Free range egg

  • Put cous cous in a large heatproof bowl, pour over chicken stock, and cover with cling film for 5 minutes until the liquid is absorbed.

  •  Melt half the butter in a pan, then cook onion and garlic for 5-8 minutes until soft. Then set aside.

  •  Dry-fry pine nuts for a few minutes until golden.

  •  Combine onions, pine nuts, apricots and herbs with couscous.

  •   Add a good squeeze of lemon juice, season, and finally stir in egg.

  •   Leave to cool. Stuff into chicken before cooking chicken.

Serving Suggestion

This stuffing would be ideally used to stuff one of our Herb Fed Free Range Chicken fillets and then bake at 180oC/fan 160oC/gas 4.

Serve with creamy potato gratin and a crisp green salad. Enjoy!

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Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01347 823 155