For some reason I really have an affinity for stuffed poultry.  Maybe it’s my American roots and that Thanksgiving is one of my favorite holidays.  Or maybe it’s just that it’s oh so tasty!  There are many varieties of Moroccan stuffed main dishes.  Of course there’s stuffed chicken but there are also stuffed fish dishes.  I haven’t played with fish too much because I’m still working my way up to dealing with an entire fish.  I’m going to try and tackle it soon.  Today’s recipe is an interesting take on the traditional stuffed and baked chicken/turkey.  I rarely steam meat but it is common practice in many Moroccan dishes.  I’ve done it with lamb and have now accomplished it with chicken.  Here’s how to make this dish.

Ingredients:

• 1 whole chicken (preferably free range organic)

My couscousierre did not come with a lid however many do.  If like me you do not have a lid you can make one.  Using parchment paper or aluminum foil if all else fails cover the couscousierre.  Then find a lid to another pot that fits closely.  The point of this is to create a seal and stop the steam from escaping as much as possible.

While it is steaming prepare the stuffing.  Soak the vermicelli noodles in hot water for about 10 minutes to soften them up.  Drain the water and toss the noodles with the spices and olives.  Cut the butter into small cubes and scatter throughout the stuffing.  Set aside until the chicken is complete.  After about 40 minutes carefully remove the cover of the couscousierre to check the chicken.  If it has just a little pink it is ok.  Preheat your oven to 425F.

In a deep baking dish add the chicken.  You may need to allow it to cool for 10-15 minutes so that you can touch it.  Using a large spoon stuff as much of the filling into the cavity of the chicken as possible.  It should be tightly packed.   You most likely will have more of the filling left over.  In that case I create a bed of the stuffing underneath the chicken. (see picture below).  Once this is ready slide into the middle rack of the oven and allow to cook for appx. 20 minutes.  (again this will depend on the size of the chicken).  The outside of the chicken should be browned and the stuffing in the pan a little crunchy.    

Unlike many Moroccan dishes, this does not have a “sauce” to accompany it.  I like to eat it with some fresh vegetables like green peas or broccoli in the same fashion of an American roast chicken.