Ingredients
- White onion ¼, small
- Garlic 1 clove
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Coriander A handful
- Chickpeas 100g tinned, drained
- Plain breadcrumbs 25g
- Spinneysfood Falafel Seasoning 1 tbsp
- Tahini 1 tsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Spinneysfood Organic Free-Range Egg ½, large
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Organic Whole Chicken 1.2kg
- Spinneysfood Salted Butter 50g, softened
- Spinneysfood Chicken Rub 2 tbsp
Nutrition (Per serving)
- Calories 377
- Fat 29g
- Saturates 9g
- Protein 20g
- Carbs 7g
- Sugars 0.55g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Falafel-stuffed roasted chicken
Greek 20 Mins Prep · 90 Mins Cook
- Preheat the oven to 190°C, gas mark 5. Line a roasting tray with baking paper and set aside.
- Finely dice the onion, mince the garlic and chop the herbs. Place the drained chickpeas in a large bowl and, using a fork, mash them. Add in the breadcrumbs and falafel seasoning, then mix in the tahini and 1 tbsp olive oil as well as an egg to help bind it. Season the stuffing with salt and pepper.
- Gently loosen the skin of the chicken from the flesh, then stuff the butter under the skin spreading it evenly. Place the stuffing inside the cavity of the chicken. Using a piece of kitchen string, tie the legs of the chicken together. Rub the outside of the chicken with olive oil and season generously with the chicken rub.
- Place the stuffed chicken in the roasting tray and roast for approx. 1½ to 2 hours, or until the internal temperature reaches 74°C, and the skin is golden brown and crispy. Make sure to baste the chicken with the pan juices during the roasting process.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.