Moroc­can stuffed chicken

Isis Town and Country - - Life | Easy Eating -

Serves 4–6 In­gre­di­ents

1 x 1.5kg whole chicken 2 tsp ground cumin 1 tsp ground co­rian­der 1 tsp ground turmeric Pinch cin­na­mon 3 tbs ex­tra vir­gin olive oil Juice of 1 lemon Pinch of chilli flakes Salt and pep­per, to taste 60g quinoa flakes 2 cloves gar­lic, grated 1 tbs grated fresh gin­ger 12 stuffed olives, thinly sliced 1 1⁄2 tbs finely chopped pre­served lemons 1 egg, lightly beaten Sweet pa­prika

Method

Pre­heat the oven to 200C and line a bak­ing dish with non-stick bak­ing pa­per. Rinse chicken, re­move any ex­cess fat and pat dry with pa­per tow­els. Mix to­gether the cumin, co­rian­der, turmeric, cin­na­mon, olive oil, lemon juice and chilli flakes. Sea­son with salt and pep­per, set aside. In an­other bowl, com­bine quinoa flakes with gar­lic, gin­ger, olives, pre­served lemons and salt and pep­per. Rub some of the spice mix over the chicken, in­clud­ing in­side the cav­ity. Pour re­main­ing spice mix into the flake mix­ture with the egg and mix well to make the stuff­ing. Stuff the chicken with the mix­ture and se­cure the open­ing with a small metal skewer. Place into the pre­pared dish. Driz­zle a lit­tle ex­tra oil and lemon juice, sprin­kle with sweet pa­prika and sea­son with more salt and pep­per. Pour some water in the bot­tom of the dish and bake for about 1–1¼ hours un­til the chicken is golden and cooked through. Re­move from oven, cover with foil and leave to rest for about 15 min­utes. Slice and serve with your favourite salad.

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