Servings: 6

1 Whole Chicken 1 Whole Chicken
 
Feta cheese Feta cheese
 
500g Apricot Jam 500g Apricot Jam
1 Lemon 1 Lemon
 
Moroccan Seasoning Moroccan Seasoning
2tbsp Moroccan Seasoning 2tbsp Moroccan Seasoning
2tsp cinnamon 2tsp cinnamon
1tsp cumin 1tsp cumin
1tsp dried coriander 1tsp dried coriander
 
Below are approx... Below are approx...
500g Sweet Potato 500g Sweet Potato
500g Pumpkin 500g Pumpkin
1 Red Onion 1 Red Onion
1 Red Capsicum 1 Red Capsicum
375g Zucchini 375g Zucchini
500g Chat Potatoes 500g Chat Potatoes
 
Moroccan rice / Moroccan couscous Moroccan rice / Moroccan couscous

Preheat the oven to 200°C/180°C fan-forced.
Make up the Moroccan Coucous Packet as per directions- or make rice with some Moroccan spice in it.
Open your chicken pack and wash chicken and dry. Stuff the chicken with the Moroccan Coucous/ rice.
Place in a large greased oven dish Prepare and cut the vegetables into large chunks and place around the chicken.
Add the juice of the lemon, a tablespoon of oil, to the apricot jam, and the Morrocan seasoning, to make the Glaze.
Warm slightly in microwave to make soft. Mix well, and brush over the chicken and vegetables.
Roast for one and half hours at 180 to 120 degrees in the oven, till chicken is cooked and vegetables softened. Use probe to get correct chicken temperature into the thick chicken flesh. (See notes)
Cut the chicken into portions. Plate meal with a
selection of vegetables and chicken. Scatter with cubes of fetta cheese. Season with salt and pepper as desired.

Option; If cooking on BBQ. Have the centre burners off under the dish and only outer burners on. Cook for 1 & 1/2 hours or till all is cooked. Use probe to get correct chicken temperature into the thick chicken flesh.  Option; If cooking on BBQ. Have the centre burners off under the dish and only outer burners on. Cook for 1 & ½ hours or till all is cooked. Use probe to get correct chicken temperature into the thick chicken flesh.