Written by Karen Watts
Photography by Chris Watts
Just about anyone can roast a chicken. I have spent years telling people how easy it is and watching their personal delight when they do in fact manage to produce a perfectly edible and tasty roast meal for the first time. This particular variation takes quite a bit of preparation time but is well worth it for the final mouth watering result.
Spinach & Rice Stuffed Chicken
100 gr Basmati Rice, cooked and cooled
450 gr Spinach (frozen or fresh), cooked, drained and chopped
2 Eggs, lightly beaten
2 tbsp Fresh Basil, chopped, plus extra leaves for garnish
60 gr Walnuts, blitzed to fine crumbs
60 gr Parmesan Cheese, grated
1 Clove of Garlic, crushed
1 Chicken
1 tbsp Olive Oil
Sea Salt & Fresh Ground Black Pepper
2 Large Carrots, peeled and cut into large chunks
5 Medium Red Onions, peeled and halved
Preheat the oven to 180°. In a large bowl mix together the rice, spinach, eggs, basil, walnut crumbs, Parmesan and garlic.
Carefully loosen the skin from the breast and thighs and spread the stuffing mixture evenly underneath. Fill the cavity of the chicken with the remaining stuffing. If your chicken’s butt still has its skin, hook the legs into it to seal the cavity, otherwise tie them together with some string. Put the chicken in a large roasting tin and brush it all over with the olive oil. Sprinkle with salt and pepper.
Roast the chicken, uncovered in the oven for 1 hour, basting occasionally with the juices. Add the onions and carrots to the tin and baste them. Cover the chicken with foil and roast for another 45 minutes.
Remove the chicken from the oven and leave to rest for 10 minutes covered. Place the chicken and vegetables on a heated serving dish, garnish with the remaining basil leaves and serve with shredded lettuce lightly sprayed with Balsamic on the side.
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Enjoying Karen’s fabulous foodie blogs? Read them all, in order, starting HERE!
