Roast Chicken with Apricot & Macadamia Stuffing

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It is so worth paying a small fortune for a whole organic chicken, the difference generally being about double, if not more. Just knowing that I won’t be growing weird patches of hair in unusual places from the hormones in caged chickens is worth it.

This recipe is one that also feeds my love for crispy skin anything, e.g.: salmon, duck, etc. Pretend you’re a “seasoned” masseuse and gentle rub the smoky spiced seasoning onto the outside of your expensive chicken and appreciate every minute, since you’ve just paid $28 (I did).

Once you’ve stuffed your chook with my very own out-of-this-world delicious stuffing and shoved it in the oven for the prescribed time, it will pay your hard earned dollars back in droves.

As always this recipe is entirely SCD and Paleo friendly; so no gluten, grains, starches, sugar, dairy…just all around crispy, juicy deliciousness.

Pre-heat oven to 220° C /428°F

1 x size 16 (1.6 kg/3.5 lb) Chicken

 Seasoning for Chicken

1 ½ tsp olive oil

4 garlic cloves (grated)

1 tbsp cumin

2 tsp smoked paprika

1 tsp cinnamon

1 tsp tumeric

½ tsp cayenne pepper

1 tsp sea salt

Combine all the ingredients and rub evenly onto the chicken.

Either refrigerate overnight or let sit at least for a few hours to let the flavors soak in.

Stuffing

1 cup almond meal

1 cup macadamias (crushed)

6 fresh apricots (stone removed and roughly chopped)

½ cup prunes (roughly chopped)

zest of 1 lemon

3 tbsp butter/coconut oil

1 small onion (diced)

1 sprig rosemary

1 egg

1 tsp sea salt

¼ tsp crushed black pepper

Combine all the ingredients and fill the chicken.

Tie the legs together.

Place a wire rack into the roasting pan.

Roast in the oven for 1 hour until the juices run clear when piercing the thigh.

Let sit for 10 minutes before serving.

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