Great served with a green salad and cherry tomatoes. Other vegetables such as mushrooms and asparagus can be added during the last 15 minutes of cooking. The dried stuffing mix is available from supermarkets.
Free-form stuffing
| 1 | Onion, medium, diced |
| 1 Tbsp | Rice bran oil |
| 1 cup | sage and onion stuffing mix, (100g) |
| ½ cup | Water |
| 1 | egg, beaten |
Chicken
| 2 Tbsp | Rice bran oil |
| 1 ⅒ kgs | Butterflied chicken (Main) |
| 400 g | Butternut, peeled, seeded and cut into 4 pieces |
| 10 | Basil leaves |
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Directions
- To make the stuffing, sauté the onion in the oil an electric frypan, until soft. Combine with the stuffing mix, water and egg in a bowl. Form into 6-8 stuffing balls about the size of a golf ball.
- Heat the 2 tablespoons of rice bran oil in the frypan. Add the chicken and lightly brown on both sides on medium-low (120°C) heat. Cover and cook for 30 minutes turning once during cooking. Add the stuffing balls and buttercup.
- Cook for another 30-45 minutes, turning the stuffing balls and pumpkin halfway through. Garnish with the basil leaves.