Sweet and sour stuffed chicken

Sweet and sour stuffed chicken

Reza’s Indian Spice

This magnificent roast bird shows the influence of Middle Eastern cuisine, which I love, and makes a fantastic alternative to a plain roast dinner. In fact, it started out as a Middle Eastern recipe, before I stuck my oar in and Indianised it. The fruity stuffing is just fabulous, with the sweet dried apricots and raisins playing against the hot ginger and chilli; it also keeps the chicken moist, basting it from within while it roasts.


Quantity Ingredient

For the chicken

Quantity Ingredient
1 x 1.5kg chicken
freshly ground black pepper
100g ghee or vegetable oil

For the marinade

Quantity Ingredient
2 oranges, finely grated zest and juiced
1 lime, finely grated zest and juiced
2 teaspoons chilli flakes
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3-4 garlic cloves, grated
1 tablespoon root ginger, grated

For the stuffing

Quantity Ingredient
1 large onion, thinly sliced
2 garlic cloves, crushed
2.5cm piece of root ginger, grated
175g pitted prunes, soaked and finely chopped
175g dried apricots, soaked and finely chopped
1 apple, peeled, cored and chopped
40g raisins
50g pine nuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon chilli flakes
2 tablespoons chopped coriander leaves


  1. Rinse the chicken and pat dry with kichen paper. Rub with salt and pepper and place in a baking dish large enough to hold it.
  2. Combine all the ingredients for the marinade in a mixing bowl and pour over the chicken. Wearing kitchen gloves, carefully ease the skin of the chicken from the flesh over the breast and legs, starting from the head end. It is very important that the skin remains intact, so do proceed with caution and try not to break it! Gently spread some of the marinade mixture under the skin. Allow to marinate in the fridge for at least three hours, or preferably overnight, spooning the marinade over the chicken occasionally.
  3. In a frying pan, heat 2 tbsp of the ghee or oil over a medium heat. Add the onion and garlic and fry until the onion turns a golden brown. Now add the ginger and stir for a further minute. Add everything else except the coriander and gently sauté for another five minutes. Finally add the coriander and allow the mixture to cool.
  4. Preheat the oven to 190°C.
  5. Remove the chicken from the baking dish, retaining all the marinade in the dish. Stuff the chicken with the fruit mixture and truss. Return the chicken to the baking dish, spoon over the marinade and brush with the remaining ghee or oil. Cover loosely with foil. Place in the hot oven and roast for 1½ hours, basting occasionally and removing the foil after 40 minutes to allow the skin to brown and crisp. Allow to rest, tented with foil, for 20 minutes, then carve and serve.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again