894. BABY CHICKENS with APRICOT, BACON and CASHEW STUFFING

serves 4


2 baby chickens seasoned salt
150ml couscous water to cover cous cous
30 grams butter
1 onion, diced
6 rashers bacon, diced
50 grams cashew nuts, roughly chopped
30ml finely chopped sage, or 10ml dried
2 cloves garlic, crushed
50 grams dried apricots, roughly chopped
30ml chopped parsley
10ml grated lemon rind

Preheat the oven to 190°C. Rinse and pat the baby chickens dry. Season inside and out. Place the cous cous in a bowl and just cover with water. Do not steam. Melt the butter in a pot, then add the onion and bacon and cook until soft. Add the nuts, sage, garlic, apricots and parsley. Cook for a further two minutes. Mix in the cous cous and lemon rind. Stuff the baby chickens with this mixture and tie the legs together with string. Place in a smallish ovenproof dish and pour over the olive oil and lemon juice mixture. Bake uncovered for 50 minutes until golden. Serve with grilled vegetables.


courtesy of: Cheryl Graham and Kelly Meiring, Pick ‘n Pay School of Cooking, Pick 'n Pay Office Park, 2 Allum Road, Kensington. Telephone (011) 856 7000