This is a favourite turkey stuffing at Christmas time and it works just as well with chicken.

Ingredients

• 1 orange
• ½ cup couscous
• ½ cup chicken stock or water
• ¼ cup shelled unsalted pistachio nuts
• 4 fresh dates, stoned and chopped
• 1 small onion, peeled and grated (optional)
• 2 tsp grated fresh ginger
• 2 tbsp chopped parsley
• ½ tsp each salt, ground cardamom and chilli powder
• 1.4 kg chicken, washed
• 2 tbsp butter softened or melted
• Light chicken gravy
• 2 tablespoons fat from the roasting pan
• 2 tablespoons flour
• 1½ cups chicken stock
• 1 tablespoon wholeseed mustard, optional

Method

1. Grate the rind from the orange and then cut away the pith. Segment or dice the flesh of the orange.
2. Put the couscous in a bowl and pour over the boiling chicken stock or water and leave for 10 minutes. Fluff with a fork.
3. To the couscous add the orange flesh and rind, pistachio nuts, dates, onion, ginger, parsley, salt, cardamom and chilli powder.
4. Make sure the chicken cavity is well dried using paper towel.
5. Fill the chicken with the stuffing and then secure the opening with skewers and string.
6. Brush with the melted butter and season well with salt and pepper. Weigh the chicken.
7. Place the chicken on a rack and roast at 180ºC for 30 minutes per 500 grams. Stand 5 minutes while making the light chicken gravy and before carving and serving with the couscous stuffing and your favourite steamed winter vegetables.
8. Light chicken gravy
9. Remove any excess fat from the roasting pan leaving 2 tablespoons. Stir in the flour and cook for 1 minute or until frothy.
10. Gradually stir in the stock and continue to cook until thickened. Stir in the mustard if using. Season well with salt and pepper.