Dried Apricots | Bunbury Farmers Market

Lemon Infused Roast Chicken with Cous Cous Stuffing

Ingredients:
1.5 kilo Mt Barker Free Range Whole Chicken
½ cup flat leaf parsley, chopped
125 grm Butter, softened
12 almonds, lightly toasted and chopped
6 dried apricots, chopped
½ cup Ricci Cous Cous
250ml Chicken Stock, warmed
1 cup lemon rind
Salt and Pepper to taste
½ cup parsley

Method:
Heat oven to 180°. In a bowl place cous cous and hot chicken stock and cover. Allow to sit until cous cous has absorbed all the chicken stock. Using a fork lightly fluff cous cous. Add the chopped almonds and apricots and ½ the lemon rind to the cous cous. Mix thoroughly. Fill the chicken cavity with the cous cous mix. Mix together the parsley, ½ cup of the lemon rind and butter. Place fingers between the skin and the breast meat of the chicken and then fill the parsley mix. Coat chicken with a little butter salt and pepper. Cook for approx. 1 hour. Rest covered for 10 minutes. Serve with veggies or your choice of salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Simple Apricot Chicken

Ingredients:
1 kg chicken drumsticks
2 tablespoons olive oil
Salt and pepper
2 onions, sliced
1 x 500g packet JC’s Dried Apricots
1 cup chicken stock

Method:
Toss the drumsticks in the oil, salt and pepper. Place into a baking dish and scatter over the onion and apricots. Pour in the chicken stock. Cover with baking paper and foil and then place into 180° oven for 1 hour then remove the foil and place back into the oven for 15 minutes to brown. Serve with rice or mash potato and veggies

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below:

Lemon Infused Roast Chicken with Cous Cous Stuffing

Ingredients:
1.5 Kilo Mt Barker Free Range Chicken
6 Fresh Sage Leaves (4 chopped, 2 whole)
Butter
12 Almonds Lightly Toasted
6 Dried Apricots
½ cup San Remo Cous Cous
250 ml Hot Chicken Stock
Rind of 1 Lemon
3 whole lemons cut in half
Salt and pepper to taste

Method:
Heat the oven to 200°. In a bowl, place cous cous and hot chicken stock, cover. Allow to sit until cous cous has absorbed all chicken stock. Using a fork lightly fluff cous cous. Chop up almonds, apricots and sage leaves. (Leaving 2 sage leaves to place under the skin of the chicken). Combine cous cous, almonds, apricots and chopped sage in a bowl. Add a little softened butter, salt and pepper. Fill the chicken cavity with the cous cous mix. Place fingers between the skin and the breast meat of the chicken. Place a sage leaf and butter under the skin on each breast. Place on a trivet of fresh lemons into the oven tray .Add a little water, just enough so the chicken has some steam. Coat chicken with a little butter, salt and pepper. Cook for approx. an hour and a quarter. Rest covered for 10 minutes. Serve with veggies or your choice of a salad.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: