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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 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 352kcal

Ingredients

  • 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

Instructions

  • 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)

Bake

  • 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.

Nutrition

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