Ingredients
1 whole chicken
800g PnP butternut, roasted (I use frozen or pre-prepared )
100g feta cheese
1 bunch PnP Coriander
80g dukka spice mix
PnP Salt to taste
PnP Ground Black Pepper to taste
1 jar harrissa paste
500ml PnP Cream
50g PnP Rocket
100g PnP Cream Cheese
Method
Mix half of the butternut with feta cheese, 10g dukka spice and 1/4 of the coriander. Stuff the whole chicken with this mixture. Rub the breasts with 10g of dukka spice, season with salt and pepper. Bake in a 180°C oven until cooked, with the top element on to brown the chicken. Boil the harrissa with the cream, season to taste. Arrange the chicken on the remaining half of the roasted butternut with rocket, drizzle with the harrissa cream. Top with left-over dukka and coriander.
Chef’s Tips
- Before starting to cook, always ensure your ingredients are ready – that way when they need to be added you aren’t trying to chop them quickly, go looking for them or start weighing.
- Before cooking your chicken, rinse it properly and pat dry inside and out with a paper towel.
- Once your chicken is cooked leave to stand for a few minutes instead of cutting it straight away. This enables the juices to be distributed back into the meat leaving it juicy and succulent.
- Fresh butternut is my first choice, but you can use frozen or pre-prepared if it’s convenient.