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.
Servings 8 servings
- 1.5 kg Chicken 2 ½ lbs
- ¼ cup Chicken stock
- ¼ cup Butter melted
For the Stuffing
- 2 cups Loaf bread cubed
- 50 grams Bacon chopped
- 2 cup Onion finely chopped
- ½ cup Carrot diced
- 1 /2 cup Potato diced
- ¼ cup Green Peas
- ¼ inch French ginger finely chopped
- ½ tsp garlic minced
- 3 Green chilled Sliced
- ½ cup Tomato chopped
- ¼ cup Cilantro chopped
- ¼ cup Mint leaves chopped
- 1 cup chicken spare parts liver, gizzard, hearts - cooked & chopped
- ½ tsp Sugar
- 8 Almonds
- 20 Black Raisins
- 2 tbsp Sour lime juice lemon juice
- ½ tsp Cinnamon powder
Cut bread in cubes and lightly toast in a tbsp of ghee in a fry pan or on a baking try in the oven (180C - 10 to 15 mins)
Fry bacon - until almost all the fat is rendered. Remove from pan and set aside. Drain excess fat leaving a little to saute.
Fry onions until light brown, add ginger, garlic, saute for a 2 minutes
Add potatoes, carrots - cook until veggies are almost cooked then add the green peas.
Next, add green chillies, tomatoes, mint, cilantro, chicken spare parts (liver, gizzard, heats) - suate 2 minutes
Add the sour lime/lemon, cinnamon and sugar - mix well.
Finally, add the bacon, and bread cubes, black raisins, almonds - toss every thing until well combined
Remove from pan and let cool for 15 to 30 minutes (the stuffing can be made up to a day ahead and kept in the fridge)
Preheat the oven at 200 C / 400 F
Clean and wipe dry the chicken
Season with salt and pepper - leave for 15 to 30 minutes
Use a baking dish large enough for the chicken and extra stuffing
Add the chicken stock to the bread stuffing and toss well.
Lightly stuff chicken with the bread mixture - do not over stuff as the bread will get soggy. Spread the remaining stuffing in the baking pan around the chicken
Truse / Tie the chicken legs - brush the whole chicken with oil
Bake the chicken for 30 minutes on the center rack. Reduce the heat to 180 C / 356 F
Reduce the heat to 180 C / 356 F - Brush the chicken with melted butter
Continue to bake for another 30 to 35 minutes until the chicken is golden and cooked thru. When you poke a knife in the thickest part of the chicken thigh the juices should run clear.
As a guide, you bake the first 15 minutes at 210 °C/ 425 °F. Then, calculate 20 minutes for every 1 lb or 500 grams chicken. Of course, the best guide is until juices run clear or the internal temperature reaches 165 °F / 75 °C.Tip - The foolproof method would be to use a meat thermometer. The temperature should reach 165 °F or 75 °C in the thickest part of the thigh or 145 °F in the breast.
Calories: 352kcal | Carbohydrates: 15g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 218mg | Potassium: 467mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2465IU | Vitamin C: 13.6mg | Calcium: 49mg | Iron: 2.8mg