Let me show you how easy it is to cook your side dish inside your roast chicken.
On the weekend I had a memory about a shop that used to be, I think it was called Drunken Chicken and they used to cook the side dish inside of the chicken. It got me thinking as to why I hadn’t done that myself, such an easy concept that saves a bunch of time and cleaning up.
It turns out that the concept is bang on perfect for busy mums as our Sunday roast cooked away on its own in the Weber Family Q (of course it can be cooked in the oven), I was able to sit down for the last few hours of daylight on Sunday and enjoy not worrying about doing anything else for dinner.
I stuffed the roast chicken with spiced cous cous I found in the cupboard, D’Orsogna Spicy Chorizo and Sweet Potato, all were a match made in heaven.
1 Uncooked Chicken (approx 1.5kg)
4 Slices of D’Orsogna Deli Fresh Spicy Chorizo, sliced
1 Cup Sweet Potato, small diced
1 Cup Uncooked Flavoured Cous Cous (this is a premixed flavoured cous cous you will find at the supermarket, any flavour you like)
Salt and Pepper
LET’S PUT IT TOGETHER
- Line your roasting tray with baking paper to help with the clean up.
- In a large bowl mix together the cous cous, spicy chorizo, sweet potato and 1/2 cup cold water.
- Stuff the chicken with the mix. You want to really push the mix in as you stuff the chicken to get all of it in. It should be bulging. Use a wooden skewer to hold together the sides as shown.
- Place the chicken into the baking dish. Drizzle the top with olive oil and season with salt and pepper. I like to add 1 cup of water to the tray to stop the chicken from drying out.
- Cook the chicken in the oven or in a BBQ like the Weber Family Q.
When cooked simply spoon out the filling and carve up the chicken.
Store leftovers in an airtight container in the fridge for up to 3 days.