Roast Chicken Stuffed with Vegetables

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Preparation time
30 mins
Cooking time
60 mins
Difficulty
moderate
Serves
4 people
Meal course
Main
Posted on
2 tbsp
Greek yogurt
1 tbsp
Garlic and Ginger paste
2 tbsp
Red chilli powder
1/2 tbsp
Turmeric
1/2 tbsp
Salt
1/2 cup
Finely chopped cauliflower
1/2 cup
Finley chopped mixed peppers
1/2 cup
Finley chopped broccoli
2 tbsp
Vegetable oil
1/2 tbsp
Cumin seeds
1 Slices
Onion
2 tbsp
Freshly minced garlic
1 tbsp
Freshly minced ginger
1 1/2 tbsp
Coriander powder
1 tbsp
Red chilli powder
1 tbsp
Garam Masala
1/2 cup
Frozen peas
3 tbsp
Lemon Juice
1/2 tbsp
Salt
Roast Chicken Stuffed with Vegetables

This fabulous whole chicken dish of Roast Chicken Stuffed with Vegetables such as peppers, broccoli and cauliflower combines a western concept with Indian ingredients. The resulting dish is a feast fit for a king (or queen!)
Roast Chicken Stuffed with Vegetables

Recipe Type: Main
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 4
Roast Chicken Stuffed with Vegetables is a perfect dish for a great weekend family lunch or dinner. Serve with potatoes and rice, with a cooling lassi afterwards.
Ingredients

Chicken Marinade:
2 tbsp (30ml) Greek yogurt
1 tbsp garlic and ginger paste
2 tsp chilli powder
½ tsp turmeric
½ tsp salt
——————–
For the stuffing:
½ cup finely chopped cauliflower
½ cup finley chopped mixed peppers
½ cup finley chopped broccoli
2 tbsp vegetable oil
½ tsp cumin seeds
1 medium onion (100g), sliced and chopped
2 tsp freshly minced garlic
1 tsp freshly minced ginger
1½ tsp coriander powder
1 tsp chilli powder
1 tsp garam masala
¼ cup frozen peas
2 green chillies (optional)
½ cup chopped tomato
3 tsp lime juice
Salt to taste
Oil to drizzle over chicken prior to baking
Extra lime juice to pour over chicken while serving

Notes

Please note this is not a quick recipe but has been requested by someone. Ideal for that special occasion!


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  1. Skin chicken and clean thoroughly
  2. Make shallow slits on breast and thighs
  3. Mix the marinade ingredients and apply over the chicken including on the inside
  4. Refrigerate overnight or at least an hour
  5. To make the filling:
  6. Heat a large frying pan or sauce pan and add oil
  7. When hot, splutter cumin seeds
  8. Add chopped onion with salt and sauté until onions soft
  9. Add green chillies (if using), ginger and garlic and sauté for a minute or two until the raw smell has gone
  10. Add all the spices (except garam masala) and sauté for a minute on medium heat until the raw smell has gone
  11. Sprinkle little water if it starts to stick to the pan
  12. Add chopped tomatoes, cover and cook until tomatoes broken and soft
  13. Add peppers, broccoli, cauliflower and peas
  14. Stir well, cover and cook till the vegetables have softened
  15. Add garam masala, lime juice and chopped coriander leaves and cook for 3-4 minutes until all the flavours are well blended
  16. Season with salt if required
  17. Let the mixture cool slightly
  18. Preheat oven to 175 C/ 350 F/ Gas Mark 4
  19. Stuff the chicken with the vegetable filling as full as possible
  20. Tie the chicken legs in away that it covers the opening part
  21. Place the stuffed chicken on baking tray, which has been lined with a greased foil
  22. Pour any leftover marinade on the chicken and drizzle generously with oil
  23. Bake for around one hour, less or more as required turning once or twice in between and pouring the liquid from the tray all over chicken
  24. To ensure if it is fully cooked, poke the thicker parts like breast or thighs with a knife
  25. If clear juice oozes out from the poked area, then it should be cooked
  26. Ensure the chicken is not overcooked, else it will become dry and rubbery
  27. Squeeze generously with lime juice as soon as it comes out of oven Serve with naan, roti or rice

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