2.3.5 Lime stuffed Chicken
Serves: 2
Time in oven/on stove: 1 h and 40 min
Oven Temperature: 180 ° C
Ingredients
| Amount | Ingredient | Preparation |
| 50 | g | butter |
| 2 | | shallots | chopped |
| 1 | cup | rice | cooked |
| 0.25 | cup | parsley | chopped |
| 0.25 | cup | coriander | chopped |
| 0.25 | cup | cashew nuts | roasted, chopped |
| 3 | | limes |
| 1 | tbsp | chinese five spice | powder |
| 1 | tbsp | ginger | grated |
| 1 | | egg |
| 1 | | chicken | whole |
| 1 | tbsp | olive oil |
| |
Instructions
- Melt butter in a frying pan over medium heat.
- Cook shallots for 2 mins, until soft. Transfer to a bowl.
- Add rice, parsley, coriander, cashews, zest (skin) of 2 limes, and
juice of one, chineese five spice, ginger and egg. Mix well.
- Wash and pat dry chicken, inside and out.
- Spoon stuffing into cavity and tie birds legs together to secure.
Place in a roasting pan and drizzle with olive oil. Season well.
- Roast chicken for 30 min. Reduce oven to 160 ° C and roast for 1 h.
- Scatter around the lime halves and roast for another 10 min.
- Cover loosely with foil and let chicken rest for 5mins before serving.