Stuffed Roast Chicken Recipe

Ingredients:

• 6 tbsp Ghee
• 5 tbsp Hot Water
• 1 tbsp Warm Milk
• ½ tsp Ground Nutmeg
• 1 Sachet Saffron Powder
• 1.5 kg/3 lb Whole Chicken


Stuffing

• Salt, to taste
• 50 gms Sultanas
• 2 Geen Chillies, chopped
• 50 gms Ground Almonds
• 3 Medium Onions, finely chopped
• 3 Hard Boiled Eggs, coarsely chopped
• 50 gms Dried Apricots, soaked until soft


Masala

• 2 tbsp Curd
• 4-6 Cardamom
• 1 tsp Garam Masala
• 2 Garlic pods, crushed
• ½ tsp Turmeric Powder
• 1 tsp Black Pepper Powder
• 4 Sprigs Spring Onion, chopped
• 50 gms Desicated Coconut, toasted

Method:

1. Mix together the saffron, nutmeg and milk. Brush the inside of the chicken with the mixture and carefully spread some over the skin.
2. Heat 4 tbsp of the ghee in a large frying pan and fry the chicken on all sides to seal it. Remove and keep warm.
3. To make the stuffing, in the same ghee, fry the onions, chillies and sultanas for 2-3 minutes. Remove from the heat, allow to cool and add the ground almonds, apricots, chopped eggs and salt. Toss the mixture well, then stuff the chicken.
4. Heat the remaining ghee in a large heavy pan and gently fry all the masala ingredients except the coconut for 2-3 minutes. Add the water. Place the chicken on the bed of masala, cover the pan and cook until the chicken is tender. Remove the chicken from the pan and set aside. Keeping warm.
5. Return the pan to the heat and cook to reduce excess fluids in the masala. When the mixture thickens, pour over the chicken. Sprinkle with toasted coconut and serve hot.