Poultry Recipes - Stuffed Roast Chicken 

Ingredients

• 1 chicken, skinned

• juice of 1/2 lemon

• salt                                   

• 60 ml/4 tbsp ghee

• 2 onions, sliced

• 300 ml/1/2 pt/1 1/4 cups water

Stuffing:

• 1/2 coconut, grated (shredded)

• 100 g/4 oz Khoya (see recipe)

• 2.5 ml/1/2 tsp salt

• 15 ml/1 tbsp raisins

• 25 gl1 oz/1/4 cup blanched almonds, chopped

• 2.5 ml/1/2 tsp ground saffron

Gravy:

• 1 onion

• 3 cloves garlic

• 2.5 cm/1 in ginger root

• 5 ml/1 tsp chili powder

• 5 ml/1 tsp ground turmeric

• 5 ml/1 tsp ground coriander (cilantro)

• 2 cloves

• 1 cinnamon stick

• 5 ml/1 tsp wine vinegar

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Method:

1. Rub the chicken with lemon juice and salt. Mix together the stuffing ingredients and stuff the chicken then sew it up securely. Heat the ghee and fry the onions until golden.

2. Add the chicken and fry until browned. Cover the pan and simmer gently for about 1 hour, basting occasionally, until cooked through and tender.

3. Blend together all the gravy ingredients in a blender or food processor. Remove the chicken from the pan and fry the gravy until the ghee appears on the surface. Return the chicken to the pan with the water and simmer for a further 10 minutes.