Name Chicken with Macaroon and Raisin Stuffing


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* 1 x 2 kg (4 lb) oven-ready chicken
* 50 g (2 oz) macaroons, crushed
* 50 g (2 oz) coarse breadcrumbs
* 75 g (3 oz) raisins
* 1 tablespoon chopped basil
* 1 egg, beaten
* 4 tablespoons olive oil
* 3 tablespoons honey, melted
* 1 tablespoon lemon juice
* 1 teaspoon ground cinnamon
* salt and pepper

1. Rub the chicken inside and out with salt and pepper. Mix together the crushed macaroons, breadcrumbs, raisins, chopped basil, beaten egg and salt and pepper to taste. Stuff the chicken with this mixture and then secure the opening with small metal skewers.
2. Rub some olive oil all over the stuffed chicken. Fix the chicken securely on a spit, and then cook over hot coals on a preheated barbecue for about 45 minutes.
3. Mix the melted honey with the lemon juice and brush over the chicken, then sprinkle with the ground cinnamon. Continue cooking on the spit for a further 45 minutes. You can test to check whether the chicken is cooked by piercing the thickest part of the thigh with a fine skewer. If the juices run red, continue cooking for another 10 minutes or until they run clear. Serve the chicken hot with a bowl of tabbouleh or a dressed crisp salad.

Serves: 6

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