Glazed Chicken with Apricot and Kaffir Lime Stuffing
- 1 Macro Free Range Whole Chicken
- 3 slices Venerdi Six Seed Bread
- 1 medium or 2 small kaffir lime leaves
- 1 Tbsp chopped flat-leaf parsley
- 1/2 cup Tasti Dried Apricots, chopped
- 1 free range egg
- 3 Tbsp Select Apricot Jam
- 1 1/2 Tbsp salt-reduced soy sauce
- 1/2 tsp five spice
- To serve
- 3 cups vegetables (kumara, pumpkin, potatoes)
- 5 cups Vitalvegetables Vitalheart Salad Mix
- 2 Tbsp balsamic dressing
- Healthy Food Guide Magazine
Preheat oven to 180°C (160°C fan-forced). Rinse chicken inside and out. Pat dry with paper towel.
To make the stuffing, place bread in a food processor and pulse to form crumbs. Add kaffir lime leaf and parsley and pulse again. Add apricots. Add more kaffir lime leaves for extra flavour if desired. Mix in egg. Place stuffing inside chicken cavity.
In a small bowl, mix marinade ingredients together. Lift skin of chicken at the neck and slide your fingers underneath to separate skin from the breast. Brush or spoon some marinade under the breast skin on both sides. Use kitchen twine to tie the legs of the bird together.
Place chicken in a ovenproof dish and baste with the rest of the marinade. Roast for 1 1/2 hours or until juices run clear when a skewer is inserted into thickest part of the thigh. Baste frequently with remaining marinade during cooking.
Once chicken has been in the oven for 45 minutes, place potatoes around the chicken. After 15 minutes, add kumara and pumpkin in a single layer. Turn veges a couple of times during cooking.
Once chicken is cooked, transfer to serving plate, cover loosely with foil and let sit for at least 10 minutes before carving. Let the roasting vegetables continue to cook until tender.
Serve chicken and veges with salad and dressing
By The Healthy Food Guide TV Series