East Indian Stuffed Chicken Recipe

East Indian Stuffed Chicken Recipe

A festive meals calls for a beautiful stuffed chicken or turkey. This Stuffed Chicken is made authentic East-Indian style with bacon, carrots, peas, almonds and raisins. Perfect for any celebration. Takes 20 minutes to prepare and about 40 minutes to bake.

Course Dinner

Cuisine East-Indian, Indian

Keyword Chicken, Christmas, Easter, Holidays, stuffed

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 352kcal

Ingredients

1.5 kg Chicken
½ cup Butter soft, room temperature
8 large Garlic finely minced
1/4 cup Chicken stock

For the Stuffing

1 cup Chicken spare parts liver, gizzard, hearts - cooked & chopped
4 cups Loaf bread cubes Cut into 2-inch cubes
4 slices Bacon chopped
1 large Onion finely chopped
1 large Carrot finely chopped
1 cup Celery finely chopped
¼ cup Green Peas
1 inch French ginger finely chopped
3 large Garlic cloves minced
2 large Green chilies Sliced
¼ cup Cilantro leaves chopped
¼ cup Mint leaves chopped
1 tbsp Sugar
8 - 10 Almonds chopped
20 Black Raisins or golden raisins
2 tbsp Sour lime juice lemon juice

US Customary - Metric

Instructions

Stuffing

Preheat the oven to 400°F/200°C//Gas Mark 4
Bread - Cut the bread slices into cubes spread them on a baking pan and lightly toast them for 10 minutes.
4 cups Loaf bread cubes
Bacon - Place the bacon cubes into a frying pan. Cook on medium-high heat until almost all the fat is rendered. Remove the bacon from the pan and set aside. Drain excess fat, leaving a little to sauté.
Pro tip - if you like bacon, leave all the bacon fat in the pan for sautéing.
4 slices Bacon
Sauté - In the same frying pan, sauté the chopped onions until light brown; add ginger, garlic, and green chilies. Saute for 2 minutes more.
1 large Onion, 1 inch French ginger, 3 large Garlic cloves, 2 large Green chilies
Veggies - Add the chicken parts (ofal) celery, and carrots. Cook, until veggies are almost cooked then add the green peas and cilantro leaves. Add the lemon juice, cinnamon powder, and sugar. Combine well.
1 cup Chicken spare parts, 1 large Carrot, 1 cup Celery, ¼ cup Green Peas, ¼ cup Cilantro leaves, ¼ cup Mint leaves
Combine - In a large bowl, combine the sautéed veggie mixture, bacon, toasted bread cubes, raisins, and almonds. Season with salt, pepper, and sugar. Set aside until ready to bake.
Pro tip - this mixture can be made up to 24 hours ahead and left in the fridge,
1 tbsp Sugar, 8 - 10 Almonds, 2 tbsp Sour lime juice, 20 Black Raisins
Garlic butter marinade - In a small bowl, combine the softened butter, garlic, salt, and pepper.
½ cup Butter, 8 large Garlic
Prep the chicken - Clean and wipe dry the chicken. Season with salt and pepper making sure to season the chicken inside out. Then, generously spread the garlic butter marinade all over the chicken.
1.5 kg Chicken
Stuffing - Add the chicken stock to the prepared bread stuffing and toss well. Then, stuff the chicken cavity with the bread stuffing. Do not overstuff the chicken cavity otherwise, it will become soggy.
1/4 cup Chicken stock
Truss - Truss / Tie the chicken legs with the wings. This helps the chicken keep its shape during roasting.
Roasting pan - Use a roasting dish large enough for the chicken and extra stuffing. Place the chicken in the baking dish and spread the stuffing all around the chicken.
Roast - Roast the chicken for 15 minutes on the center rack at 400°F/200°C//Gas Mark 4. Then, reduce the heat to 177°C / 350°F / Gas Mark 4. Continue roasting for another 30 to 35 minutes until the chicken is golden and cooked.
Pro tip - The chicken is done when you poke a knife in the thickest part of the thigh. The juices should run clear.

Notes

- First and foremost, pay attention to your plating. Choose a plate or serving dish that complements the vibrant colors and textures of the stuffed chicken. Opt for a clean, white plate to allow the colors of the dish to pop or go for a rustic and earthy serving dish for a more traditional feel. Remember, the presentation should reflect the essence of the recipe.
- Next, consider the arrangement of the stuffed chicken on the plate. Create a visually appealing composition by arranging the chicken in a balanced manner. Place the chicken in the center of the plate and garnish it with fresh herbs or a sprinkling of toasted sesame seeds for an extra touch of elegance. Don’t be afraid to experiment with different arrangements until you find one that is visually pleasing.
- In addition to the chicken itself, think about the accompanying elements. A colorful and refreshing side salad or a vibrant vegetable medley can provide a visually enticing contrast to the stuffed chicken. Consider adding a drizzle of a complementary sauce or a squeeze of fresh lemon juice to enhance the flavors and add a burst of color to the plate.
- Lastly, pay attention to the details. Make sure the edges of the plate are clean, and wipe away any stray sauce or garnish that may detract from the overall presentation. Take a moment to step back and assess the dish from different angles, ensuring it looks just as impressive from all perspectives.

Nutrition