Ingredients
-
1
-
1
-
1
-
25
-
25
-
25
-
2
-
1
-
1
-
2
-
2
-
1
-
1
-
1
-
2
Directions
Stuffed Chicken & Roasted Fennel, I found this recipe on a site selling various herb and spice blends and thought about giving it a try one time having picked up a fennel and then getting home and wondering what on earth to do with it! LOL Anyway, if you are into cooking Morrocan/North African Cuisine then no doubt this will be a treat; And if you are not a regular in this type of cuisine, I’m sure you will be after cooking this It’s very simple to make but creates a lovely dish at the end for any occasion , I found this recipe on a site selling various herb and spice blends and thought about giving it a try one time having picked up a fennel and then getting home and wondering what on earth to do with it! LOL Anyway, if you are into cooking Morrocan/North African Cuisine then no doubt this will be a treat; And if you are not a regular in this type of cuisine, I’m sure you will be after cooking this It’s very simple to make but creates a lovely dish at the end for any occasion
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Steps
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1
Done
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1. Pre-Heat the Oven to 220c/Gm8.2. in a Pan, Heat 1tbsp Olive Oil Then Add the Onions and Garlic. Soften, Then Add 1 Tsp All Spice, 1/2 Tsp Cumin, 1/2 Tsp Nutmeg & 1/2 Tsp Cinnamon, Fruit, Nuts, Juice of One Lemon and Honey and Cook For 2 Minutes. Remove from the Heat, Cool Slightly Then Pulse in a Blender Until You Have a Sticky Mass. Stuff the Neck End of the Chicken.3. Combine the Remaining 4tbsp Olive Oil and the Remaining Spices, Juice of a Lemon and Seasoning in a Bowl, Then Massage Into the Chicken on a Baking Tray So That It Is Completely Covered. Stuff a Halved Lemon Into the Cavity Then Place the Chicken Onto the Middle Shelf For 20 Minutes.4. Turn Down the Heat to 180c/Gm4. Roll the Fennel in the Juices in the Tray and Bake the Chicken For a Further 20 Minutes Per Half Kilo.5. Remove from the Oven and Allow to Rest For 15 Minutes. Make a Quick Sauce by Deglazing the Pan With a Little Water Then Stirring in Some Honey. 6. Carve the Meat With a Slice of the Stuffing and Serve With Cous Cous, Flatbreads and a Good Drizzle of the Sweet, Spicy and Sticky Sauce. |
