Stuffed Roast Chicken
Chicken meat provides a particularly large amount of easily digestible protein and zinc, but at the same time is easy on the calorie and fat budget. The juicy, spicy filling brings dietary fibre and valuable plant substances for the immune system onto the plate.
When buying chicken it is worthwhile not to be stingy: From the organic farmer the poultry costs a little more, but tastes very delicious and aromatic. Instead of couscous, the filling can also be prepared with bulgur.
(Percentage of daily recommendation)
|Calorie||711 kcal||(34 %)|
|Protein||63 g||(64 %)|
|Fat||28 g||(24 %)|
|Carbohydrates||49 g||(33 %)|
|Sugar added||0 g||(0 %)|
|Roughage||10.5 g||(35 %)|
|Vitamin A||2.1 mg||(263 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.5 mg||(21 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.5 mg||(45 %)|
|Niacin||26.1 mg||(218 %)|
|Vitamin B₆||1.4 mg||(100 %)|
|Folate||42 μg||(14 %)|
|Pantothenic acid||2.5 mg||(42 %)|
|Biotin||12.1 μg||(27 %)|
|Vitamin B₁₂||0.4 μg||(13 %)|
|Vitamin C||14 mg||(15 %)|
|Potassium||934 mg||(23 %)|
|Calcium||126 mg||(13 %)|
|Magnesium||84 mg||(28 %)|
|Iron||5.4 mg||(36 %)|
|Iodine||47 μg||(24 %)|
|Zinc||4.6 mg||(58 %)|
|Saturated fatty acids||7.3 g|
|Uric acid||416 mg|
Soak the raisins in a bowl of lukewarm water.
Peel the onions and cut into 1 cm (approximately 1/2-inch) cubes. Peel the garlic and cut into thin slices.
Heat half the oil in a pot. Cook the onions until golden. Add garlic and cinnamon stick and cook until garlic is softened, 2-3 minutes.
Add half the broth to the pot and bring to a boil.
Stir in couscous. Remove the pot from the heat, cover and let sit for 5 minutes.
Rinse mint and parsley, shake dry, pluck leaves and finely chop. Drain the raisins.
Rinse lemon in hot water, pat dry and finely grate the zest. Mix lemon zest, herbs and raisins into the couscous. Season with salt and pepper.
Rinse chicken inside and out with cold water and pat dry. Season with salt and pepper.
Stuff the cavity of the chicken with couscous mixture and close the opening with toothpicks and kitchen twine.
Peel carrots and halve lengthwise. Place in a roasting pan and season with salt and pepper.
Pour remaining broth into roasting pan and place the chicken on the carrots.
Drizzle chicken with the remaining olive oil. Roast chicken in preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 400°F) until chicken is golden brown and cooked through, about 1 hour and 25 minutes.
Remove toothpicks and twine. Squeeze juice from lemon and sprinkle over chicken. Serve with carrots.