Preparation time is 15minutes
Cook time is 1hours 25minutes
Total time is 1hours 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
- 40grams butter
- 1 1/2 cup cherries, pitted, quartered
- 1 onion, chopped
- 2teaspoons parsley, chopped
- 1.80kilograms free range chicken
- 1 lemon, rind finely grated (and juiced)
- 1/2 cup feta, crumbled
- 2tablespoons olive oil
- 2 eggs, lightly beaten
- 2teaspoons thyme, chopped
- 2teaspoons sage, chopped
- 1/2 cup hazelnuts, roasted, chopped
- 2/3 loaf pane di casa
Nutrition per serving
4180kJ / 1000Cal
4180 Kilojoules or 1000 Calories
48% of daily energy intake*
Protein
67.5grams
Fat
65.3grams
Carbs
35.2grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Rinse chicken under cold running water and pat dry using paper towel.
Step 2 of 5
Cut crusts from pane di casa and process until fine crumbs (you’ll need 2 cups of crumbs).
Step 3 of 5
Heat butter and oil together in a frying pan. Add onion and cook over medium heat for 5 minutes or until softened. Remove from heat, stir in crumbs, herbs, nuts, feta and lemon rind. Stir in cherries, egg and 1 tbs lemon juice. Season to taste.
Step 4 of 5
Loosely fill cavity of chicken with stuffing. Place remaining stuffing into an oiled 18x28cm baking pan and set aside. Rub skin of chicken with a little oil and season generously with salt and pepper.
Step 5 of 5
Place chicken, breast-side down, on a rack in a roasting pan. Cook for 20 minutes. Turn chicken over, breast-side up, reduce temperature to 180°C. Add pan with remaining stuffing to oven and cook alongside chicken for a further 1 hour or until golden, and juices run clear when thickest part of the thigh is pierced with a skewer. Spoon some of the chicken juices over the stuffing halfway through cooking time. Garnish chicken with fresh sage leaves and serve with cherry and hazelnut stuffing.
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