Roasted Chicken with Cumin and Pork-Pistachio Stuffing
This Roasted Chicken with Cumin and Pork-Pistachio Stuffing is a perfect blend of spices and rich flavors, ideal for a festive meal.
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Servings: 4
Calories: 977kcal
Equipment
- 1 Oven
- 1 kitchen paper
- 1 Basting brush
- 1 Saucepan
Ingredients
- 1 whole chicken approximately 2kg
- 6 tbsp grape molasses divided for use
- 1 l chicken stock
- 170 g butter unsalted, softened
- 1 pinch ground cumin
- 1 tsp ground cinnamon
- 8 pods cardamom seeds removed and lightly crushed
- 1 tsp ground black pepper
- 1 tsp grated nutmeg
- 3 cloves garlic crushed
- 1 stick cinnamon
- 100 g green grapes
- 250 g pork mince
- 175 g roasted pistachios salted, crushed
- 50 g pistachio paste or ground pistachios
- 2.5 cm ginger grated
Instructions
- Prepare stuffing: Blend the pork, pistachios, pistachio paste, some of the garlic, ginger, 2 tsp grape molasses, and ground cumin with 1 tsp salt. Ensure it's mixed but retains some texture. Test the flavor by frying a small amount.
- Shape stuffing: On a cling film-covered board, shape the stuffing into a circle slightly smaller than the chicken breast area. Chill for 30 mins.
- Prepare chicken: Dry the chicken with kitchen paper. Loosen the skin over the breast and rub the chicken with a spice blend of cumin, cinnamon, nutmeg, black pepper, and salt. Stuff the breast under the skin with half of the stuffing on each side.
- Roast: Cover with foil and roast at 190C for 70 mins. Uncover, baste with molasses mixed with water, and roast at a higher temperature for a crisp finish.
- Make sauce: Deglaze the roasting tin with some chicken stock and aromatics from the chicken, reduce, and finish with butter and resting juices.
Nutrition
Calories: 977kcal | Carbohydrates: 63g | Protein: 27g | Fat: 71g | Saturated Fat: 30g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 864mg | Potassium: 1440mg | Fiber: 6g | Sugar: 45g | Vitamin A: 1280IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 5mg