Steamer Recipes

Chicken with Apricot and Almond Couscous Stuffing

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Steaming How To's

Steamer Recipes > Poultry

Chicken with Apricot and Almond Couscous Stuffing 


Preparation Time: 10-15 minutes
Cooking Time: 1 - 1 hours


  • 1.5 kg (3 lbs) chicken
  • cup slivered almonds, toasted
  • cup fresh parsley, chopped
  • cup pine nuts, toasted
  • 1 cups mixed dried raisins, dates and apricots
  • cup fresh cilantro, chopped
  • pinch of ground saffron
  • Two teaspoons cumin seeds
  • Two scallions (spring onions) finely chopped
  • Two cloves garlic, crushed
  • cup butter or vegetable oil
  • 1 cups boiling water or stock
  • Two cups instant couscous


  1. In a medium bowl, put couscous and pour boiling water over it. Allow to stand for 4-5 minutes until all water is absorbed.
  2. In a small pan, heat butter and add scallions, garlic, cumin and saffron. Cook for 1 minute until fragrant.
  3. Pour over couscous and mix well. Stir in remaining ingredients and lightly pack into chicken.
  4. Close flap and secure with a skewer basket lined with lime leaves and lemon.
  5. Turn another steamer upside down if chicken is too high. Cover with a lid or greased foil.
  6. Pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer does not touch the water.
  7. Put the steamer over water and steam for 1 - 1 hours until juices run clear.
  8. You can grill the chicken to the broiler until brown if you wish to before serving with sherry sauce.
  9. Put the remaining couscous into oiled ramekins and steam with chicken. Allow to stand for 2 minutes before unmolding. Serve together with the chicken.
  10. For the sherry sauce, heat stock and sherry in a small saucepan. Combine cornstarch with water and add 1 tablespoon hot stock. Stir into remaining stock and cook until thick.


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