Sweet and sour stuffed chicken

Serves 4

Ingredients

1 x 1.5kg chicken
Salt, to taste
Ground black pepper, to taste
100g clarified butter/ghee/vegetable oil

For the marinade:

2 oranges, zested and juiced
Juice of a lime with grated zest
1½ tsp chilli flakes
1 tsp ground cinnamon
1 tsp ground allspice
2 cloves garlic, peeled and finely grated

For the stuffing:

1 large onion, thinly sliced
2 cloves garlic, peeled and crushed
2.5cm peeled and grated ginger
175g pitted prunes, soaked and chopped
175g dried apricots, soaked and finely chopped
1 apple, peeled, cored and chopped
40g raisins
50g toasted pinenuts
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp chilli flakes
Salt and pepper, to taste
2 tbsp chopped coriander

For the French beans with sesame seeds:

400g French beans
2-3 tbsp vegetable/sunflower oil
A generous pinch of asafoetida
2 sprigs of curry leaves
1 tsp black mustard seeds
1 tsp cumin seed
½ tsp fennel seeds
1 medium sized onion weighing approximately 200g, finely chopped
1 tsp crushed garlic
1 tsp grated ginger
1 fresh red chilli, finely chopped
1 lime, juiced
Salt, to taste
1-2 tsp sugar
1 tbsp toasted sesame seeds
1 tbsp chopped coriander

For the roast potatoes with chilli and chaat masala:

1kg medium potatoes (Maris Piper, King Edward)
Salt
3 cloves garlic, crushed finely
1 tsp chilli flakes
2 tsp chaat massala
Vegetable oil/clarified butter

Method:

1. 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.

2. 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.

3. 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.

4. Preheat oven 190C/Gas 5.

5. Remove the chicken from the baking tray retaining all the excess liquid in the tray.

6. Stuff the chicken with the fruit mixture.

7. 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.

8. Place in the oven and roast for about 1½ hours, or until it's cooked thoroughly. Basting occasionally. Remove the foil after 40 minutes to allow the skin to brown and crisp.

For the French beans with sesame seeds:

1. Top and tail the beans, string and cut into 2.5cm lengths if necessary, depending on the size and age of the beans. Blanch in boiling salted water for 3-4 minutes. Drain, and immediately plunge the beans into cold water to prevent further cooking. When cold, drain well and pat dry with kitchen paper.

2. Pour 2 tablespoons of oil into a non-stick frying pan or wok and place on a high heat. As soon as it starts to smoke, add the asafoetida, mustard, cumin and fennel seeds as well as the curry leaves. As soon as they begin to pop and splutter add the onions, garlic and ginger.

3. Cook till the onions become soft and begin to brown at the edges. Now add the chopped chilli and stir-fry for a few seconds. Now add the  beans and heat through continuing to stir.
 
4. Finally add the salt, sugar, lime juice, toasted sesame seeds and the chopped coriander. Toss everything together and adjust seasoning if need be and serve immediately.

For the roasted potatoes with chilli and chaat masala:

1. Preheat oven 200C/Gas 6.

2. Peel the potatoes and cut them into halves lengthways. Place them into a saucepan covered with cold salted water. Bring to the boil and simmer for approximately 6-7 minutes. Drain into a colander and allow to stand for a few minutes before shaking them gently. You will want to  break down the edges of the potatoes to get them to go crisp during the roasting process.
 
3. In the meantime heat your roasting tray with sufficient oil/ clarified butter in the oven and toss the potatoes with the garlic, chilli flakes and half the chaat massala. Roast the potatoes for up to an hour until they are golden and crispy, basting occasionally.

4. Remove from the oven and sprinkle the remaining chaat massala.