ROAST CHICKEN WITH CHICKPEA STUFFING AND A GREEN SALAD

 

We continue to be enthusiastic for Gordon Ramsay’s Ultimate Cookery Course.  Featured on a food channel the notorious chef is calm and good to watch.  We love Chicken and we, love Chick peas  perfect.

A recipe for roast chicken appealed and it proved to be delicious.

 

More

Buttermilk Chicken

Spiced Chicken

Ingredients 

1 large chicken about 2 kg. without giblets

1 Bunch Tarragon, Leaves chopped

200 gr butter, room temp

3 Bulbs of garlic, horizontally cut in half

Olive oil

Sea salt to taste

Ground black pepper to taste

For the Stuffing

1 400 gr tin of chickpeas, rinsed

2 red peppers, sliced

the zest of one lemon

3 thyme sprigs, leaves only

3 tablespoons Olive oil

For The Salad
1 Head butter lettuce

1 Red Italian Lollo Rosso lettuce

100 gr Baby Spinach Leaves

1 Avocado, Chopped

For The Dressing
1 tablespoons. balsamic vinegar

1 tablespoon. Dijon mustard

1 tablespoon. honey

6 tablespon. virgin olive oil

Method

Preheat the oven to 200C

The night before you are cooking season the Chicken inside and out with salt.  This is a tip from Salt, Fat, Acid  Heat

Put tarragon and butter in a bowl and mix well until combined. Season with salt and pepper. Loosen the chicken skin by gently pushing your fingers underneath its skin. Then push the tarragon butter under the loosened skin so covering the whole crown.

Place the chickpeas into a bowl, season with salt and pepper and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Good mix. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.

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Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. salt, pepper the outside of the chicken and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180C and continue roasting for 1¼-1½ hours, until cooked through and golden all over.

Take lemon from the inside cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes.

Separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado.

Then put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.

Take the garlic out of the pan then squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Run the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher,  add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.

Add 2 tablespoons. of the dressing to the salad, toss, taste and adjust the seasoning to taste, adding a little more dressing if you need.

Serve immediately with roasted chicken and stuffing.

 

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