Spicy Roast Chicken with Green Olive and Pistachio Stuffing


Enjoy the spicy tastes of Morocco with this lovely rub and stuffing for your next roasted chicken.


5 from 1 reviews
Spicy Roast Chicken with Green Olive and Pistachio Stuffing
 
Prep time
Cook time
Total time
 
Enjoy the spicy tastes of Morocco with this lovely rub and stuffing for your next roasted chicken.
Author:
Recipe type: Chicken
Cuisine: Modern Australian
Serves / Yield: 6
Ingredients
  • 2 kg whole chicken
  • 1 cup chicken stock
For the stuffing:
  • ⅔ cup shelled pistachio nuts
  • 1 large onion, chopped
  • ¼ cup vegetable oil
  • 2 cloves garlic, crushed
  • ½ teaspoon ground turmeric
  • ½ teaspoon sweet paprika
  • 1 cup pitted green olives, chopped
  • 2 medium tomatoes, chopped
  • ½ cup packed, Continental flat-leaf parsley, chopped
  • 2 heaped tablespoons sultanas (golden raisins)
  • 2 cinnamon sticks
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
For spice rub:
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon Moroccan spice blend
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 180°C. You will need a roasting pan large enough to fit the chicken.
  2. To make the stuffing : Place the pistachio nuts on a baking tray and roast for 20 minutes or until golden. Roughly chop.
  3. Meanwhile, in a large frying pan over medium–high heat, sauté the onion in the oil for about 15 minutes or until golden. Add the garlic and stir for a minute, then add the turmeric and sweet paprika and stir for another minute until fragrant. One by one, add the pistachio nuts, olives, tomato, parsley, sultanas and cinnamon sticks, stirring after adding each addition. Stir in the salt and pepper. Set aside to cool.
  4. To make the spice rub : In a small bowl, mix together the turmeric, paprika, Moroccan spice blend, salt, pepper and olive oil. Place the chicken in the roasting pan and rub the spice mixture generously all over the chicken, including under the skin.
  5. To roast the chicken : Fill the chicken with the stuffing and the cinnamon sticks. If there isn’t enough room for all of the stuffing, put any remaining into the pan beside the chicken.
  6. Pour the chicken stock into the pan, cover the dish with foil and roast for 30 minutes. Remove the foil and roast for a further 45 minutes or until the chicken is cooked through and the juices run clear when the chicken is pierced at the thigh joint. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before serving.


 

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