The Poultry Collection : Stuffed Roasted Chicken with Potatoes and Corn / Saffron Rice


I'm going to have to compile my recipes online someday as the scribbled pen ink notes on my old kitchen notebook is quickly disappearing. One of my all time favorite poultry dish has a mysterious history behind it. It was taught to me by my previous helper who has amazing talents in the kitchen department, occasionally churning out recipes like tricks out of a magic hat. She had saved me from one too many parties and get togethers, and there were even two occasions where I gathered my friends to learn from her (we baked the twisted bread together - recipe to be posted later).

Back to this mysterious roasted chicken - well, it's still much a mystery where its origin is concerned, but luckily the recipe, is not. She had passed it down to me and I have successfully replicated it several times. This recipe calls for a whole chicken, and served with warm saffron rice (recipe included), and vegetable salad for a complete meal.

Chicken Grill Spices (for 1-2 whole chicken)

Grind all the following :
4 cloves
8-10 cardamoms
1 cinnamon stick (1/2 tsp)
1 tsp Roasted Garlic & Herb mix (McCormick)
1 tsp Coriander whole
1/2 tsp Arabic Mix Spice

A pinch of saffron
1/2 tsp chilli powder
1/2 tsp tumeric powder
1 tsp cumin powder

Mix the above spices together. Add salt & pepper.

Pound 2-3 garlic (4-6 if 2 chickens),
add to it olive oil and mix with the above spices and rub all over the chicken inside out.

For the filling :

Mixed Vegetables
Olive oil
Salt & Pepper

Sauté diced onions, and add mixed vegetables, seasoned with salt and pepper. Stuff the mixed vegetables into the chicken and tie up the legs of the chicken.

Prepare corn (cut to 3) and potatoes (cut in wedges) and add them to the baking tray where the chicken will be placed. Add other vegetables if you prefer. Recommended to put chicken on wire rack so that oil can be collected at the bottom of tray. Vegetables can be placed at the bottom. Grill at 220deg for about 1.5 hours or until chicken is properly cooked.


One onion - sliced
5 garlic - pound and set aside
Wash 2 cups of basmati rice and set aside.
2 cups of water
1 chicken stock cube
A pinch of saffron threads

Spices to add
Cardamoms 3
Cinnamon 1
Coriander whole - a pinch
Cumin whole - a pinch
Tumeric powder (optional)

Heat oil, then fry up the sliced onions till brown then remove from pot. Add garlic and all the spices, fry well then add chicken stock with water. Add salt, and saffron threads and then the rice. Use high heat, until rice has expanded, reduce the fire to low and leave rice to cook. Halfway through cooking, just turn over rice to fluff it up. Serve hot, and garnish with fried onions from earlier.

That's all!


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