A delicious stuffed chicken, packed with Indian flavours - another great recipe from Reza Mahammad on This Morning
Ingredients
Before you start...
The chicken in this recipe will need to marinate for at least 3 hours before cooking.
- 1x 1½ kg3¼ lb chicken
- Salt, to taste
- Ground black pepper, to taste
- 100 g3½ oz clarified butter/ghee/vegetable oil
For the marinade:
- 2 oranges, zested and juiced
- 1 lime, zested and juiced
- 1½ tsp chilli flakes
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 garlic cloves, peeled and finely grated
For the stuffing:
- 1 large onion, thinly sliced
- 2 garlic cloves, peeled and crushed
- 2½ cm piece of ginger, peeled and grated
- 175 g6¼ oz pitted prunes, soaked and chopped
- 175 g6¼ oz dried apricots, soaked and finely chopped
- 1 apple, peeled, cored and chopped
- 40 g1½ oz raisins
- 50 g1¾ oz toasted pine nuts
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp chilli flakes
- Salt and pepper, to taste
- 2 tbsp coriander, chopped
Method: How to make Sweet and sour stuffed chicken
Rinse the chicken in cold water and pat dry with kitchen paper. Rub the chicken with salt and pepper and place in a baking dish large enough to hold it.
Combine all the ingredients in a mixing bowl and pour over the chicken as well as under the skin. Allow to marinate for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally.
In a skillet heat 2 tablespoons of ghee/oil over a medium heat. Add the onions and garlic and fry until the onions turn a golden brown. Now add the ginger and stir fry for a further minute. Add all the ingredients except for the coriander and gently saute for another 5 minutes. Finally add the coriander and allow the mixture to cool.
Preheat the oven to 190C/Gas 5.
Remove the chicken from the baking tray retaining all the excess liquid in the tray.
Stuff the chicken with the fruit mixture.
Return the chicken to the baking tray and spoon over the marinade and brush the remaining ghee/oil over the chicken. Cover loosely with foil.
Place in the oven and roast for about 1½ hours, or until thoroughly cooked. Basting occasionally. Remove the foil after 40 minutes to allow the skin to brown and crisp.
