Persian Chicken

A good alternative to the standard roast chook and one which all the family will love. Serve it with glazed sweet potatoes and kumara and freshly cooked sugar snaps.

Ask your butcher to bone-out the chicken breast.


Serves 6

1 x boned-out chicken breast,

(about 800g) from size 20 chicken

Olive oil spray

½ tsp cinnamon

Stuffing:

50g (1/4 cup) dried apricots, chopped and soaked in fresh orange juice

50g (1/4 cup) couscous soaked in

60ml (1/4 cup) boiling water

30g (1/4 cup) raisins

20g butter

1 small onion, finely chopped

30g (1/4 cup) almonds (skin-on), chopped

½ teaspoon cinnamon

Salt

In a bowl, combine the soaked apricots, couscous and raisins. Gently fry the onion in the butter in a small pan. When the onion is soft but not coloured, add it to the couscous mixture along with the almonds and cinnamon. Mix to combine and season to taste.

Preheat oven to 200degC.

Lay the boned-out chicken breast on a board or bench top. Spoon the stuffing in under the tenderloins. Any leftover stuffing can be spread over the top of the tenderloins, but don’t make it too bulky. Roll the breast up lengthways and tie firmly with string. Spray the skin with olive oil spray and rub all over with the cinnamon.

Place the breast seam side down on a baking tray. Roast at 200degC for ten minutes, turn oven down to 180degC and cook for another 40 minutes. Remove from oven and leave in a warm place, covered with foil, for ten minutes, before slicing.

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