Cumin-spiced roast chicken with pork & pis­ta­chio stuff­ing

BBC Good Food - - Roasts -

‘This recipe is sim­ple once you have as­sem­bled all the in­gre­di­ents – it’s just a mat­ter of rub­bing the spice into the chicken, loos­en­ing the skin, then push­ing the stuff­ing un­der­neath it and brush­ing with glaze at the end. The lush green Moor­ish pis­ta­chio stuff­ing is very fes­tive, and great for a cel­e­bra­tory lunch – I like to serve it with Le­banese pi­laf rice or cumin-roasted pota­toes. You can get grape mo­lasses in good Mid­dle East­ern gro­cers, or you can use pomegranate mo­lasses in­stead.’ Stosie Madi park­er­

SERVES 4 PREP 30 mins plus chill­ing COOK 1 hr 40 mins plus rest­ing MORE EF­FORT

1 whole chicken (around 2kg)

3-4 tbsp grape mo­lasses 1 litre chicken stock 20g but­ter for the spice rub pinch ground cumin

½ tsp ground cin­na­mon 5 car­damom pods, seeds re­moved and lightly crushed

1 tsp ground black pep­per ½ tsp grated nut­meg 3 cloves, crushed

½ tsp ground co­rian­der 2 tbsp olive oil for the cav­ity aro­mat­ics 3 car­damom pods 2 gar­lic cloves

1 cin­na­mon stick

100g green grapes

1 tsp grape mo­lasses for the stuff­ing

250g pork mince

125g salted roasted pis­ta­chios, finely crushed (you can toast pis­ta­chios in a pan with a sprin­kle of salt to make these) 50g pis­ta­chio paste or ground pis­ta­chios

3 gar­lic cloves, crushed 2.5cm piece gin­ger, grated 2 tsp grape mo­lasses

1 tsp ground cumin 150g un­salted but­ter, soft­ened 1 Make the stuff­ing by blend­ing the in­gre­di­ents with 1 tsp salt in a food pro­ces­sor, tak­ing care not to purée it – a lit­tle bit of crunch here and there makes it all the more sat­is­fy­ing. Check the sea­son­ing by fry­ing a tsp of the stuff­ing and tast­ing – ad­just if you need to.

2 Put a piece of cling film on a chop­ping board and dol­lop on the stuff­ing, pat­ting it out to rough cir­cle just smaller than the sur­face of the breast meat to be cov­ered. Make the layer thicker at one end, for the bot­tom end of the breasts where the meat is thin­ner – the ex­tra thick­ness will help to keep it juicy and cook evenly. Cover with cling film and chill for 30 mins to set.

3 Heat oven to 190C/170C fan/gas 5. Pat the chicken dry all over us­ing kitchen pa­per. From the neck end, push your fin­gers un­der the layer of skin on the breasts and wrig­gle them gen­tly to re­lease the skin and open up the pocket for the stuff­ing. Push right down – you will need to cover the en­tire breast meat area with the stuff­ing – but be care­ful not to tear the skin.

4 Make the spice rub by com­bin­ing all the in­gre­di­ents. Rub it gen­er­ously over the chicken and in­side the cav­ity, then in­sert the aro­mat­ics into the cav­ity. Un­wrap the stuff­ing, halve it, then push half un­der the skin of each of the breasts, thin end first. Cover the chicken loosely with foil so the spices don’t burn.

5 Roast the chicken for 1 hr 10 mins. Mix 3 tbsp grape mo­lasses with 1 tbsp hot wa­ter, brush over the skin, then in­crease oven to 220C/200C fan/gas 7 and re­turn the chicken for 20 mins to crisp up the skin. Baste twice more with mo­lasses at 5-min in­ter­vals. Test the chicken in the thigh and breast to make sure it is cooked – the juices should run clear. Take the cav­ity aro­mat­ics out of the chicken and set aside ( don’t worry if you can’t get them all). Leave the chicken to rest for 45 mins some­where warm, but don’t cover the skin so it stays crisp.

6 Mean­while, pour the fat out of the roast­ing tin (there will be lots, which you can sieve and keep in the fridge for up to a week to use for cook­ing), leav­ing the juices be­hind. Add a lit­tle chicken stock and the cav­ity aro­mat­ics to the tin and bring to a boil, then sieve into a pan. Add the rest of the stock, sim­mer un­til re­duced by half, then stir in 1 tsp grape mo­lasses. Just be­fore serv­ing, add the rest­ing juices from the chicken to the pan and bring the sauce back to the boil. Taste for sea­son­ing and stir in the but­ter.

PER SERV­ING 981 kcals • fat 68g • sat­u­rates 24g • carbs 22g • sug­ars 18g • fi­bre 6g • pro­tein 68g • salt 2.7g

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