Tuesday, 22 December 2015

Roast Chicken with Apricot & Mint Stuffing

Roast Chicken with Apricot & Mint Stuffing

Roast Chicken with Apricot & Mint Stuffing



Recipe Cook Time

:1 Hour 40 Minutes

Chicken stuffed with a mixture of masalas, apricot, breadcrumbs and mint, roasted just right.


  • 1 whole chicken with skin

    1 Tbsp butter

    Salt and pepper

    For the stuffing:

    200 gm dried apricots soaked in diluted tea overnight

    1 Tbsp spring onion paste

    1 Tbsp butter

    4 Tbsp fresh, soft bread crumbs

    Grated rind of 1 lemon

    1 egg

    Salt and pepper

    1 Tbsp shredded mint


For making the stuffing:

Melt butter in a saucepan.

Add onion paste & cook for 3 minutes.

Drain apricots. Remove stones & chop coarsely. Add to the pan and continue cooking for 3 minutes more.

Turn off the heat; add the lemon rind & breadcrumbs. Season well and cool.

Add the mint & enough egg to bind mixture into a soft paste.

Final preparation:

Fill cavity of the chicken with paste before roasting.

Stuff the chicken with apricot filling.

Tie the joints close to the body.

Set the bird in a tray and pour over the well-flavored stock.

Spread the breast of the bird with 1 tbsp softened butter.

Roast in a pre-heated oven for 1 hour or until well colored and the flesh is tender when pierced in the thigh.

Set aside for 15 minutes before removing strings and carving.