Roast Spicy Chicken with Bread and Apple Stuffing

Ingredients

A. Roast Chicken

• 2 lemons

• 3 garlic cloves, crushed

• 2 tsp fresh ginger, grated

• 2 tsp ground cumin

• 1 tsp ground cinnamon

• 1 tsp ground turmeric

• 1 tsp chili powder

• 1 tsp sea salt

• ½ tsp black pepper

• 2 tbsp extra-virgin olive oil

• 2 tbsp clear honey

• 1.5 kg free-range whole chicken

• 2 bay leaves

• 150 ml cold water

B. Bread and Apple Stuffing

• 3 cups day-old bread, cut into cubes

• 3 tbsp unsalted butter

• ½ onion, finely diced

• 1 Gala or Washington apple, cored and diced

• ⅓ cup California raisins

• ¼ tsp salt

• ¼ tsp sugar

• ⅛ tsp dried sage

• ½ cup chicken stock

• 1 egg

• ¼ tsp parsley, finely chopped

Method

A. Roast Chicken

1. Prepare the spice paste

   Preheat the oven to 150°C. In a bowl, combine the zest and juice of 1 lemon with garlic, ginger, cumin, cinnamon, turmeric, chili powder, salt, pepper, olive oil, and honey. Mix well to form a paste.

   
   

2. Prepare the chicken

   Slice the remaining lemon. Place a few slices inside the chicken cavity along with the bay leaves. Scatter the remaining lemon slices across the base of a large lidded casserole dish (approximately 6 litres).

   
   

3. Season the chicken

   Gently loosen the skin and spoon a small amount of the spice paste underneath. Rub the remaining paste evenly over the entire chicken.

   
   

4. Roast (covered)

   Place the chicken on top of the lemon slices in the casserole. Carefully pour 150 ml cold water around the sides of the chicken, avoiding the breast so the spice paste stays in place. Cover with the lid and roast for 1½ hours.

   
   

5. Roast (uncovered)

   Remove the casserole from the oven and increase the temperature to 200°C. Remove the lid, baste the chicken with the pan juices, and return to the oven. Roast uncovered for 15–20 minutes, or until the skin is golden and lightly crisp.

   
   

6. Rest and serve

   Remove from the oven and allow the chicken to rest for 5 minutes. Carve and serve drizzled with the pan juices, alongside the bread and apple stuffing.

   
   

B. Bread and Apple Stuffing

1. Dry the bread

   Toast the bread cubes in the oven until golden and dry, about 20–25 minutes. Set aside.

   
   

2. Cook the filling

   Melt the butter in a pan over medium heat. Add the onion and cook until translucent. Stir in the apple and raisins and cook for 2–3 minutes, until slightly softened. Season with salt, sugar, and sage.

   
   

3. Combine

   In a large bowl, mix the toasted bread with the apple mixture. Pour over the chicken stock and allow the bread to absorb the liquid.

   
   

4. Bake

   Add the egg and parsley, mixing gently until combined. Transfer to a baking dish, cover with foil, and bake in a preheated 180°C oven for 15 minutes. Remove the foil and continue baking for 25 minutes, or until golden on top.