North African Spiced Stuffed Chicken

Ingredients

In this North African adaptation, the traditional German Verheiratete dish is transformed into a flavorful and aromatic delight. The original dish typically consists of boiled potatoes, applesauce, and blood sausage. However, in this adaptation, the focus shifts to chicken breasts, which are marinated in harissa paste and stuffed with a couscous and dried fruit mixture. The spices used in the stuffing are also different, incorporating North African flavors such as cumin, coriander, and cinnamon. The result is a dish that showcases the vibrant and bold flavors of North African cuisine while still paying homage to the German roots of the original dish. We alse have the original recipe for Verheiratete, so you can check it out.

• 4 chicken breasts 4 chicken breasts
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• 1 cup couscous 1 cup couscous
• 1/2 cup dried apricots, chopped 1/2 cup dried apricots, chopped
• 1/4 cup raisins 1/4 cup raisins
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Juice of 1 lemon Juice of 1 lemon
• Fresh herbs (such as parsley or cilantro), for garnish Fresh herbs (such as parsley or cilantro), for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the harissa paste, cumin, coriander, cinnamon, salt, and pepper.
3. 3.
   Rub the chicken breasts with the harissa mixture, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
4. 4.
   In a separate bowl, prepare the couscous according to the package instructions.
5. 5.
   Once the couscous is cooked, fluff it with a fork and add the chopped apricots and raisins. Mix well.
6. 6.
   Make a slit in each chicken breast to create a pocket for the stuffing.
7. 7.
   Stuff each chicken breast with the couscous mixture, pressing it gently to ensure it fills the pocket.
8. 8.
   Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through.
9. 9.
   Remove from the oven and drizzle with fresh lemon juice.
10. 10.
    Garnish with fresh herbs before serving.

Treat your ingredients with care...

• Couscous — Ensure that you fluff the cooked couscous with a fork to achieve a light and fluffy texture. Avoid overcooking, as it can result in a mushy consistency.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for a spicier kick or reduce the quantity for a milder flavor.
• Dried apricots — Soak the dried apricots in warm water for a few minutes before chopping them. This will help soften them and enhance their natural sweetness.

Tips & Tricks

• If you prefer a smokier flavor, you can grill the stuffed chicken breasts instead of baking them.
• Experiment with different dried fruits such as dates or figs to add variety to the stuffing.
• Serve the North African Spiced Stuffed Chicken with a side of couscous salad and a dollop of yogurt for a complete meal.
• For a vegetarian version, substitute the chicken breasts with roasted eggplant slices and stuff them with the couscous mixture.
• Leftovers can be enjoyed cold as a delicious chicken salad the next day.

Serving advice

Serve the North African Spiced Stuffed Chicken as a main course, accompanied by a fresh salad or steamed vegetables. Garnish with additional fresh herbs for an extra burst of flavor.

Presentation advice

Arrange the stuffed chicken breasts on a platter, drizzle with lemon juice, and sprinkle with fresh herbs. The vibrant colors of the couscous stuffing and the aromatic spices will make the dish visually appealing. Consider serving it on a bed of couscous or alongside a colorful medley of roasted vegetables for an eye-catching presentation.