Indian Style Stuffed Roast Chicken

"This is not a curried chicken recipe,but, and old Indian method of roasting chicken. Stuffed with apricots, ground almonds and eggs, and served with a masala gravy it makes a centre piece for a Indian meal. All you have to add is the spiced vegetables of you choice."
 
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photo by Brian Holley photo by Brian Holley
photo by Brian Holley
photo by Brian Holley photo by Brian Holley
photo by Brian Holley photo by Brian Holley
Ready In:
1hr 25mins
Ingredients:
21
Serves:
4
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ingredients

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directions

  • Mix together the saffron and nutmeg into the milk. Brush the chicken skin with the mixture and then pour the remaining milk into the body cavity.
  • Melt the butter in a large pan and when hot brown the chicken all over, remove the chicken and set aside for stuffing.
  • Using the same pan, in the remaining butter fry the chopped onions chillies, and sultanas, for 3 minutes Remove from the heat.
  • Add the ground almonds, poppy seeds, apricots and eggs.
  • Stuff the chicken with the mixture.
  • In the same pan fry all off the masala ingredients over low heat for 4 mins, add the water and stir well.
  • Place the chicken on the bed of masala, cover the pan and cook over medium heat till chicken is tender, about 1 1/4 hours.
  • Serve the chicken with the masala gravy poured over and garnished with the coconut.

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Reviews

  1. This was amazing, and so easy! I had no apricots, so doubled the sultanas. There was more stuffing than would fit inside the chicken, so I put it in with the gravy. An easy, yummy, gluten-free recipe. Thanks so much! This one's going to become a regular with us, the chicken just melted off the bone (and in the mouth)!
     
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