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Stuffed Whole Roasted Chicken with Arabic Spices & Yoghurt Harissa Sauce

Ingredients:

 

1 whole Chicken, washed and dried and ready for stuffing

4 tablespoons rapeseed oil

2 teaspoons of paprika

2 tablepsoons of cumin

2 tablespoons of Zha’tar

1 tablespoon of Himalayan salt

1 bunch of celery

 

Stuffing:

3 tablespoons of rapeseed oil

2 cups of Quinoa

6 cups of chicken broth

2 banana shallots, diced fine

6 cloves of garlic, grated fine

1 cup of pine nuts

1 cup of sultanas

1 cup of pomegranate

1 teaspoon of coriander powder

1 tablespoon of sumac

1 bunch of coriander plus roots, chopped

1 lemon, squeezed, to finish

2 tablespoons of olive oil, to finish

1 teaspoon of Himalayan salt, to taste

 

Yoghurt Harissa Sauce:

2 cups of thick Greek yoghurt

2 tablespoons of harissa

1 tablespoon of cumin

juice of one lemon

½ teaspoon of salt

2 tablespoons of olive oil

1 tablespoon of tahini

 

Preheat the oven to 200 C.

 

Take the spices for the chicken and mix well in a bowl. Add the rapeseed oil to the chicken and rub well in and outside the chicken to coat the entire bird. Then add the rub all over the chicken. Lay in a roasting tin on top of the celery stalks. Add one cup of chicken broth, cover loosely, and set aside in a cool place while you make the stuffing.

 

Heat a small pot with some rapeseed oil, and add the shallot. Cook until soft and then add the garlic. Cook a few minutes and add the spices and the quinoa. Toast for a few minutes, stirring here and there. Then add the chicken broth and bring to a boil. Add the sultanas. Reduce to a simmer and cover. Cook for about ten or fifteen minutes, or until the broth has evaporated. Let the quinoa cool and then add the pine nuts, fresh coriander, olive oil, lemon juice, and salt. Mix well.

 

Then you want to carefully put the quinoa inside the cavity of the chicken. Do not stuff completely, allow some room at the neck of the bird for the quinoa to expand.

 

Take the remaining quinoa and set aside for serving.

 

Place the chicken in the oven at the back and roast for 20 minutes. Take the chicken out and baste so the broth covers the whole bird and place back in oven. Reduce the heat to 170 Celcius and roast for another hour. You need to baste the bird every ten minutes or so to keep it moist.

 

Take the bird out of the oven and let it rest for 2 minutes before serving.

 

Make your harissa sauce in the meantime. Take the yoghurt in a large bowl and add all the ingredients except toe harissa and mix well. Then place into a serving bowl and swirl in the harissa sauce.

 

Take the stuffing out of the chicken and mix well into the other quinoa. Place all of the quinoa onto a large serving platter and put whole chicken on top. You can also carve the chicken and place the pieces on top of the stuffing. Serve the yoghurt harissa sauce alongside the chicken.

Four Avocados

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