Harissa & Apricot Stuffed Chicken

Name: Harissa & Apricot Stuffed Chicken
Cook time: 30 min
Total time: 30 min
Ingredients: ++1 pouch++; 1 cup of apricots; Handful of parsley; 3 red onions; 2 tbsp harissa paste; 3 lemons; 1 small chicken (approx 1.5kg); 200g yoghurt; 80g pomegranates; Handful of mint; 70g toasted flaked almonds; Salt; Pepper; Olive oil

A flavoursome and delicious recipe that is so easy that you’ll be making it time and time again. Our Wholegrain Basmati rice is a source of fibre and its earthy flavour is the perfect accompaniment to this tasty dish.

Tildalicious Tip: keep baking or roasting tray on the smaller side to keep the chicken compact and moist.

120+ Minutes
Medium

This recipe uses:

Wholegrain Basmati Rice

Where to buy

Ingredients

1 pouch Wholegrain Basmati Rice
1 cup of apricots
Handful of parsley
3 red onions
2 tbsp harissa paste
3 lemons
1 small chicken (approx 1.5kg)
200g yoghurt
80g pomegranates
Handful of mint
70g toasted flaked almonds
Salt
Pepper
Olive oil

How to make Harissa & Apricot Stuffed Chicken

Preheat the oven to 180°C
Roughly chop the apricots and parsley then finely dice 1 onion
Add a tbsp of olive oil to a frying pan and sauté the finely diced onion. Once soft, remove from the heat and place in a large bowl
To the bowl, add in the apricots, parsley, harissa, the zest and juice from a lemon, the pouch of Wholegrain Basmati Tilda Rice, 1/2 tbsp of oil and season with salt and pepper
Slice the 2 remaining onions into wedges and place on a large baking tray. Season and toss together to make sure all the wedges are covered
Place the chicken in the middle of the onion wedges. Season with oil, salt and pepper
Stuff the inner chicken cavity with your rice mixture, getting as much rice as you can inside the chicken
Tie the chicken legs tightly together with some cooking string, this will help keep the rice and all the chicken juices inside. Season with lots of oil, salt, pepper and some lemon juice
Cover the chicken with foil, and roast for 1 hour 20 minutes. Season with oil, salt and pepper, and return to the oven for another 30 minutes
While your chicken is cooking prepare your dip. Mix together the yoghurt, pomegranate, chopped mint, juice from a lemon, salt and pepper. Set this aside for serving
Remove the chicken from the oven. Cut the string that holds the chicken legs together and carve your chicken, serving with the rice. Drizzle over each portion some yoghurt and flaked almonds. Finish each dish off with some extra oil, salt and pepper and tuck in!