A lovely, comforting dish that combines a delicious nourishing stuffing and a tangy glaze to serve.
Serves: 4–6
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Servings
Prep time
Cook time
Recipe
Ingredients
- Festive glaze
- 1 cup orange juice
- ½ cup cranberry juice
- ½ cup red wine
- 2 tsp honey
- Sprig thyme
- Pinch sea salt
- Stuffing
- 1 small brown onion, finely diced
- 1 tsp ghee
- 1 tbsp finely diced garlic
- 1 tbsp pine nuts
- 2 tbsp dried cranberries
- ½ tsp oregano
- ½ tsp thyme
- ½ tsp sea salt
- 1 cup cooked wild rice
- ¾ cup almond meal
- 1 egg, lightly beaten
Method
- Preheat oven to 200°C.
- For glaze, place all ingredients in saucepan and simmer for 1 hour until reduced by 75 per cent. Strain through fine sieve. Set aside.
- For stuffing, fry onion in ghee until soft. Set aside to cool.
- Combine garlic, pine nuts, cranberries, oregano, thyme and salt in a medium bowl. Add rice, almond meal and onion and mix well before stirring egg through. Set aside.
- Stuff chicken with prepared stuffing, then use baking string to tie legs together to hold stuffing in chicken. For more, see below ingredients and method.
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