Stuffed chicken roast: Reinventing the bird

The richness of cheese and the tanginess of citrus — roast chicken will never taste the same again.

One of the main things I try and teach students who learn how to cook with me is that every dish is versatile, both in the way that it is created and the way it is eaten. The most famous of them, of course, is chicken roast. We’ve all had it, we love it, but sometimes we tire of it.

This is because we tend to make the same roast again and again. Changing the recipe slightly or bringing in another element can completely alter the face of the dish and, in effect, its very nature.

Making the perfect chicken roast can be daunting. Remember, it’s all about using interesting spices and getting the timing right. By that I don’t mean that you should marry ill-fated ingredients together but try and be adventurous. I love the flavours of fresh citrus, balsamic and red chilli. Throw in a little thyme and turmeric and “wow”, you’ll have a great bevy of intense flavours flowing your way, and of course we must never forget good stuffing!

This wonderful dish can be extremely versatile and you must try your hand at it. The roast works as a complete dish upon serving, carved or whole, and is a great sandwich filler too.

STUFFED CHICKEN ROAST

Coating for the chicken:

Salt — 1.5 teaspoon

Thyme — 1.5 teaspoon

Turmeric — 1.2 teaspoon

Red Chilli Flakes — 2 teaspoons

Fresh Black Pepper — 1.5 teaspoon

Lemon — Juice of one whole lemon over the chicken

Orange — Juice of one whole orange over the chicken

Whole Red Chilli — Crush 6 in your hand and throw them in the roasting pan with the chicken

Extra Virgin Olive Oil — Coat the chicken well

Balsamic Vinegar — Coat the chicken well — but not too much!

 

RICE STUFFING

Parboiled rice

Small black raisins

Cottage cheese

Mozzarella

Brown sugar

Cashews

Artichokes — To seal the rice stuffing in the chicken cavity

Red onions — Quartered around the chicken

6-8 pods of garlic — Whole, placed around the chicken

Method:

Coat the chicken with the marinade ingredients and stuff the cavity with filling. Place the onions and garlic around the bird in an oven dish. Cover the dish with foil and cook in a pre-heated oven at 200 degrees for 45 minutes.

Remove foil and cook for another 20 minutes.

The chicken is ready to serve immediately.

Published in The Express Tribune, Sunday Magazine, July 3^rd, 2011.