Wednesday, 4 July 2007

Moroccan Stuffed Chicken with Roasted Fennel


Moroccan Stuffed Chicken with Roasted Fennel

1 whole free range chicken

For the stuffing:
1 onion, finely chopped
1 garlic clove, sliced
1 tsp ground cumin
1tsp ground cinnamon
1 small handful of pistachios
1 small handful of almonds
1 handful of sultanas
Zest and juice of one lemon
2 tbsp honey
Olive oil

For the glaze
4 tbsp olive oil
2 tsp smoked paprika
Juice of one lemon
Salt and pepper

2 fennel bulbs, quartered

1 - Pre-heat the oven to 220C, GM 8
2 - In a pan, heat the olive oil then add the onions and garlic. Soften, then add the spices, fruit, nuts, lemon juice and honey and cook for 2 minutes. Remove from the heat, cool slightly then pulse in a blender until you have a sticky mass. Stuff the neck end of the chicken.
3 - Combine the olive oil, paprika, lemon juice and seasoning in a bowl, then massage into the chicken on a baking tray so that it is completely covered. Stuff a halved lemon into the cavity then place the chicken onto the middle shelf for 20 minutes.
4 - Turn down the heat to 180 degrees C, GM4. Roll the fennel in the juices in the tray and bake the chicken for a further 20 minutes per half kilo. For example, my chicken was 1.5 kilos, so i roasted it for 20 minutes at the higher temperature, then a further hour at the lower temperature.
5 - Remove from the oven and allow to rest for 15 minutes. Make a quick sauce by deglazing the pan with a little water then stirring in some honey. Calve the meat with a slice of the stuffing and serve with cous cous, flatbreads and a good drizzle of the sweet, spicy and sticky sauce.

3 comments:

Anonymous said...

That looks and sounds really good.
I'm glad I could give you some inspiration, but your recipe is much much better (you are the professional)! :)
This oil - Carotino I found by chance in Tesco and read about it on internet, it looks like it is one of the most healthy oils... I'm not expert on oils but it looks and taste good too.
Enjoy your day,
Margot

Pat said...

Thanks David, that sounds really delicious. Can't wait to have roast chicken again.

Valerie Harrison (bellini) said...

I can smell the wonderful aromas all the way over here in Canada!!! There is nothing like gathering family and friends for a wonderful meal around the table with good food and excellent conversation!!!

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