Ingredients Jump to Instructions ↓

  1. 1 skinned and boned free-range chicken (weight 1kg after boning)

  2. 1 Tbsp butter

  3. Stuffing 1 large onion, peeled and finely chopped

  4. 2 cloves garlic, peeled and crushed

  5. 2 Tbsp butter

  6. 350g spicy sausages

  7. 1 tsp ground cumin

  8. Red & green leafy salad

  9. Golden potato stacks

  10. 1/2 cup panko breadcrumbs

  11. 1/2 tsp salt

  12. 1/4 tsp freshly ground black pepper

  13. 2 Tbsp chopped parsley

  14. 1 small egg, lightly beaten

  15. 1/2 cup semi-roasted tomatoes (from supermarket), drained of oil and roughly chopped

Instructions Jump to Ingredients ↑

  1. Roasted stuffed chicken Make stuffing first. Cook onion and garlic in butter in a medium frying pan over medium heat until tender and just starting to colour. Split skins on sausages and remove sausage meat. Chop coarsely.

  2. Increase heat, add sausage meat and fry until it loses its raw look. Turn off heat. Mix in cumin, crumbs, seasoning, parsley and egg, then carefully stir in tomatoes without breaking them up. Cool.

  3. Rinse chicken. Remove visible fat, then pat dry. Lay chicken flat. Cut the smaller pieces of breast meat partially free from the main part and fold them back to make the breast flatter. Season with a little salt and pepper. Put on stuffing. Roll up into a neat shape, then stitch or tie with string to keep it all together.

  4. Preheat oven to 190°C fanbake. Brown chicken well in the butter in a shallow roasting tin. Transfer to oven and cook for 45 minutes, or until cooked, turning once or twice. Remove chicken from oven and let it rest for 5-7 minutes. Slice thickly, but don’t be surprised when slices collapse. Serve with Golden Potato Stacks and Red & Green Leafy Salad.

  5. From Taste magazine, July 2010.


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