DON’T LET ALL THE STEPS SCARE YOU. IT’S REALLY NOT HARD.
Keep the music pumping to keep you moving! I first made this for a dinner party, but it’s become one of my mother’s favorites (so she requests it often). It’s yet another Ottolenghi (as you can see, I LOVE Ottolenghi). Here’s their recipe.
HERE’S MY TAKE:
Serves 4 (one chicken per person).
INGREDIENTS:
- 4 baby chickens
- 40g almond flakes or sliced almonds (you can use less, if you like)
- 1 bunch hard herbs (rosemary, sage or thyme) to line the serving dish
Greek yogurt, to serve
For the marinade
- 70ml vegetable oil
- 4 cloves garlic, crushed
- 1½ tsp ground cinnamon
- 1½ tsp paprika
- 2½ tsp sumac (This is a Middle Eastern spice that has a tart flavor. You can find it in most Arab/Persian stores or restaurants. Or you can order it online.)
- 1 tsp ground allspice
- ½ tbsp salt
For the stuffing
- 100g butter
- 260g lamb mince
- 90g bulgur wheat
- 220ml chicken stock
- 1 tsp ground allspice
- 1½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 40g pine nuts
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack. You’ll need it for this recipe!
METHOD:
- This marinade rocks! The sumac/garlic/cinnamon combination is the BOMB! It’s the key to this dish. I’ve used it on steaks. Mix the marinade ingredients until smooth, pour over the birds and massage inside and out. Cover and refrigerate from one to 24 hours (I normally do 2-4 hours).
- Prepare the stuffing. Melt a tablespoon of butter in a medium pan. Add the mince and brown over high heat, stirring until most of the liquid has evaporated. Add the bulgar, stock, spices, salt and pepper. Bring to a boil, cover and simmer for five minutes. The bulgar should absorb all the liquid.
- Meanwhile, fry the pine nuts in a pan with half the remaining butter for a minute – take care not to burn them. Add to the bulgar, stir, taste and adjust the seasoning.
- Preheat the oven to 220C/425F. Stuff the chickens. Put the stuffed chickens in a large roasting dish. Roast for 30 minutes, then lower the temperature to 190C/375F remove the foil. Throw the herbs in, around the chicken.
- Roast for another 20 minutes-ish until golden and cooked through. Check by piercing the thickest part of the leg with a skewer – the juices should run clear.
- Transfer to your serving dish with the herbs and leave to rest for a few minutes. Meanwhile, heat the remaining butter in a pan, add the almonds. Saute until golden, then tip over the chickens. Serve with Greek yogurt on the side.
The lamb and bulgur stuffing makes this is a hearty meal. Be ready for post-dinner food coma. You may need to take a nap afterwards!
SAVORY SOUNDS
THESE BEATS WILL KEEP YOU ON YOUR FEET WHILE YOU PREPARE THIS MULTI-LAYERED DISH.
First, here’s a 2015 remix of Uptown Funk. I have to admit I wasn’t a fan of the original, but I do love this version:
You can give me Heart of Glass in any shape or form, I love almost every Blondie classic!
This digital track by British singer Indiana will keep you moving. This is my favorite remix.
