Stuffed Roast Chicken

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • For Chicken Roast:
  • chicken - 1, about 1 kg
  • vinegar - 2 tbsp
  • tomato puree - 2 tbsp
  • oil - 2 tbsp
  • worcestershire sauce - 1 tbsp
  • chili powder to taste
  • pepper to taste
  • salt to taste
  • For Filling:
  • butter - 4 tbsp
  • garlic - 3 flakes, crushed
  • onion - ½ cup, chopped
  • green chilies - 2 tsp, chopped
  • cooked green peas - ½ cup
  • mashed potato - ½ cup
  • coriander leaves - ¼ cup, chopped
  • mint leaves - ¼ cup, chopped
  • milk - 2 to 3 tbsp
  • pepper to taste
  • salt to taste

How to Make Stuffed Roast Chicken

  • For Chicken Roast:
  • Clean the chicken and wipe dry.
  • Rub inside and outside with salt, pepper and chili powder.
  • Combine remaining ingredients and pour over the chicken.
  • Marinate for 3-4 hours.
  • For Filling:
  • Melt butter, add garlic, fry till fragrant.
  • Add onion and green chilies and saute lightly.
  • Add green peas, potatoes, salt pepper, coriander and mint.
  • Add milk and mix well.
  • Stuff the chicken with the filling and close the opening at the tail.
  • Place chicken in a baking dish and brush with remaining marinade.
  • Bake in hot oven (200 degrees centigrade) for 20 minutes.
  • Reduce the temperature to 180 degrees centigrade and bake till the chicken is cooked. (To test piece the chicken thigh with the a fork.
  • The juices will run clear if the chicken is cooked.)
  • For Gravy:
  • Combine the pan juices with 1 cup of chicken sauce.
  • Add 2 Tbsp of corn flour and simmer for 2-3 minutes. Taste and correct the seasoning.

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