BONED CHICKEN STUFFED WITH HERBS AND SPICES

Yields4 Servings

1 tsp fennel seeds

1 tsp coriander seeds

1 whole star anise

2 bay leaves

3 tbsp fresh parsley chopped

1 tbsp fresh rosemary chopped

2 tbsp fresh sage chopped

2 tbsp olive oil

1 x 1.5kg boned chicken

Salt and freshly ground pepper to taste

125 g ham

125 ml white wine

1 tsp sugar

2 tsp lemon juice

Olive oil to drizzle

Grated lemon zest to serve

Preheat the oven to 180C

Place all of the spices in a pestle and mortar and finely grind; add the herbs and oil and continue to pound until you have a smooth paste

Lay the chicken skin side down on a work surface and season well to taste; spread the paste all over the chicken and top with the ham; roll up the chicken to enclose the filling and secure with some string

Mix well together the white wine, sugar and lemon juice, until the sugar dissolves

Place the chicken in a loaf tin and pour over the wine mixture; cover with baking paper and foil and roast for about 1 hour

Remove from the oven, discard the paper and foil and continue to roast for 20 minutes; remove from the oven, cool slightly and serve; if serving cold, refrigerate in the tin overnight

Thickly slice the chicken and place on a serving plate; drizzle with the oil and garnish with the lemon zest

BONED CHICKEN STUFFED WITH HERBS AND SPICES

Company

Shopping cart