Spicy glazed stuffed roast chicken

Recipe from: December 2011

Ingredients 21
Servings 8
Time 00:20

Ingredients

  • 1
    whole chicken, cleaned, washed and patted dry
  • Marinade:
  • 50
    ml
    canola oil
  • 200
    ml
    apricot jam
  • 30
    ml
    lemon juice
  • 20
    ml
    ginger and garlic paste
  • 30
    ml
    tandoori spice
  • 30
    ml
    peri–peri
  • 15
    ml
    ground cumin
  • 15
    ml
    ground coriander
  • 10
    ml
    ground paprika
  • Salt to taste
  • Stuffing:
  • 1
    small onion, chopped finely
  • 1
    small red pepper, chopped finely
  • 15
    ml
    orange rind
  • 15
    ml
    lemon rind
  • 15
    ml
    tandoori chicken spice
  • 5
    savoury crackers, finely crushed
  • 15
    ml
    canola oil
  • 5
    ml
    garlic paste
 

Method

01:10
 
Preheat oven to 200 °C.
Combine all marinade ingredients in a small pot and blend well over low heat.
Rub marinade over chicken and into cavity;marinate for at least an hour.
The longer the chicken marinates; the better the taste.

Mix all stuffing ingredients together.
Place stuffing into cavity of chicken and close with toothpicks.
Brush with marinade, keeping any left–over marinade for further basting.
Place chicken, breast side up, in a prepared oven tray and cover with foil that has been sprayed with non–stick cooking spray, taking care not to press foil onto chicken.

Roast for 30 minutes.
Reduce temperature to 180 °C.
Baste chicken with marinade, cover with foil again and roast for another 30 minutes.
Remove foil and grill chicken for 5 – 10 minutes until golden brown, basting with the marinade often.

Take care not to burn chicken.
Remove toothpicks and place chicken on a platter.
Serve with rice and salads.

Chef's note:
if chicken needs more glaze, melt 15 ml apricot jam with 10 ml margarine in microwave and brush over chicken.

Reprinted with permission of Shanaaz Parker.
 

 

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