Whole slow-cooked chicken stuffed with cranberry and almond couscous
- 1 large oven bag
- 1 size 16 chicken
- 1 cup couscous
- 70g (1 packet) sliced almonds
- ¼ cup dried cranberries
- 2 tablespoon chopped fresh parsley
- 1 teaspoon dried sage
- ½ cup apple juice
- ½ lemon, juice
- 6 cups mixed salad greens
- 2 apples, cored, sliced
- 1 stalk celery, sliced
- 75g feta cheese, crumbled
- 2 tablespoons vinaigrette
1 Turn slow cooker on to low. Wash chicken and pat dry. Remove skin.
2 Combine couscous, almonds, cranberries, parsley and sage. Spoon mixture into chicken cavity.
3 Place chicken in oven bag and pour in apple juice and lemon juice. Tie up bag. Place in slow cooker, breast-side down and cover with lid. Cook for 7-8 hours.
4 Chicken is ready when meat falls easily from the bone. When chicken is done, remove from slow cooker and cool in bag for 5 minutes. Open bag with care and place in serving dish to break off chicken. Discard juice.
5 Toss salad greens, apple slices, celery and feta together. Dress salad and serve with chicken and couscous stuffing.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 4g
Make it gluten free: Use brown rice instead of couscous and check vinaigrette is gluten free.
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