A unique take on a classic main dish, our recipe for Roast Chicken with Lemon, Pistachio & Cranberry Stuffing takes the traditional roast chicken and adds a combination of Middle Eastern-inspired flavours.
Prep time: 30 mins
Cook time: 2 hrs
Serves: 4
Chicken Ingredients
| 1 ⅓ kg | Chicken |
| 2 Tbsp | Olive Oil |
Stuffing Balls Ingredients
| 200 g | Butter, melted |
| 3 | Garlic cloves, minced |
| 1 | Red onion, finely chopped |
| 250 g | Sourdough bread, roughly torn or chopped |
| ½ cup | Milk |
| 1 | Egg, whisked |
| ¼ cup | Parsley, roughly chopped |
| ¼ cup | Coriander, roughly chopped |
| 1⁄3 cup | Cranberries, roughly chopped (45g) |
| ½ cup | Pistachios, roughly chopped (60g) |
| 2 | Lemons, zested |
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Directions
- Pre-heat an oven to 180°C.
- Begin making the stuffing balls by heating about two tablespoons of the melted butter into a frying pan, and fry the garlic and onion until soft and translucent.
- Transfer to a large bowl along with the remaining stuffing ball ingredients (including remaining butter) and mix to combine.
- Roll into balls and place on a baking tray. Refrigerate for 15 minutes to firm up.
- Place the chicken into a baking tray. Pour 1 tablespoon of the olive oil over the chicken and place in the oven. Roast as per packet instructions (approx 100 minutes).
- With half an hour of the cooking time to go, drizzle the stuffing balls with the remaining olive oil and put into the oven.
- Continue to cook the chicken until cooked through and until the stuffing balls are golden brown and crispy. To check the chicken, insert a sharp knife into the inner thigh and if the juices run clear it is ready.
- Carve the meat and serve with the stuffing balls.
