Moroccan stuffed chicken
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
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.