Indian Spiced Roast Chook with Biryani Hemp Stuffing and Roasted Vegetables Recipe
A foolproof way to cook the perfect roast chicken, loaded with nutrient-dense vegies and a delicious biryani stuffing with a hemp twist.
Serves: 3-4
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Indian Spiced Roast Chook with Biryani Hemp Stuffing and Roasted Vegetables Recipe
A foolproof way to cook the perfect roast chicken, loaded with nutrient-dense vegies and a delicious biryani stuffing with a hemp twist.
Servings
3-4
Prep time
Cook time
Recipe
Ingredients
- Chicken
- 1 whole free-range chicken
- ½ cup tikka masala curry paste
- 1 bunch coriander, stalks chopped & leaves torn
- 1 bunch parsley, stalks chopped & leaves torn
-
Biriyani Stuffing - ½ brown onion, finely diced
- 6 cloves garlic, finely diced
- ½ red chilli, finely diced
- 1 cup cooked basmati rice
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 lemon, juiced & rind sliced into thin strips
- ¼ cup almonds, roughly chopped
½ red chilli, finely diced - ¼ cup hemp seeds
1 tbsp olive oil
Large pinch sea salt flakes - Large pinch cracked pepper
-
Roasted Vegetables - ½–1 full cauliflower, cut into floret-sized bits (including the stalk)
6 medium potatoes, cut in quarters - ½ brown onion, cut into quarters
1 tbsp apple-cider vinegar
1 tbsp fennel seeds - 1 tbsp cumin seeds
1 tbsp olive oil
Large pinch sea salt flakes
Large pinch cracked pepper
Method
- Prepare chicken and pat dry with paper towel.
- Massage in curry paste and set aside for at least an hour to marinate.
- To make the stuffing: Over a low heat, sauté onion, garlic and chilli in olive oil in a pan until onion becomes translucent. Add remaining ingredients to pan and cook for 1 min. Remove from heat and let cool slightly. If it is quite dry, add a bit of water to the mix.
- Once cooled, start by stuffing chicken with a few lemon strips within the cavity. Then stuff chicken with rice mixture. Close cavity up with a piece of lemon and toothpicks. Any leftovers can be served warm on the side of the meal. (Discard the lemon strips once cooked as they can become quite bitter.)
- Wash cauliflower and potatoes, place on baking tray and toss with other ingredients and parsley and coriander stalks.
- Add chicken to tray and toss vegies in the paste that comes off the chicken.
- Preheat oven to 180°C fan-forced.
- Place chicken directly onto the bars in the middle of the oven, and place the tray underneath the chicken, so the juices can run onto the vegies.
- Roast in oven for approx. 1 hr 30 mins–1 hr 45 mins (until it is beautiful and golden and everything is cooked). Turn vegies over at the halfway mark.
- Once cooked, toss through coriander and parsley leaves with cooked vegies. Let chicken rest on top of cooked veggies for 5–10 minutes before serving.
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