Maple mustard stuffed roast chicken
Tender and juicy roast chicken in a delicious maple and mustard glaze stuffed with mushroom and cashew.
- Recipe serves:6 to 8
- Preparation Time60 Minutes
- Cooking Time60 Minutes
Ingredients
- 1 whole chicken
- 2 chicken cubes
- 60g Sunflower oil
- 1 tablespoon turmeric
- 1 tablespoon chili powder
- 1 tablespoon curry powder
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 2 tablespoons Dijon mustard
- ½ cup maple syrup
- Lime zest
- 300g potatoes, boiled
- 300g carrots, boiled
- 200g broccoli, boiled
- 2 tablespoons mixed herbs
- For the filling:
- 30g mushroom, chopped
- 50g spinach, chopped
- 50g cashew nuts, chopped
- ½ cup breadcrumbs
METHOD
- Melt Astra in a pan and add the chili powder, turmeric, pepper, soy sauce and sugar. Stir for minute and then add the Knorr chicken cube. Take off from heat and keep on stirring till the cube has dissolved. Then, add the mustard, maple syrup and whisk slightly to combine.
- Meanwhile, prick the chicken with a fork, being careful not to damage the skin. Pour the above seasoning mixture over the chicken and let it marinate in the chiller for one hour.
- Mix the ingredients for the filling in a bowl. Stuff the cavity of the chicken with the filling and secure with toothpicks.
- Apply a knob of Astra on a baking tray. Place the chicken on it and roast in a moderate oven for 1 hour. (1800 C)
- In a separate pan, add a few teaspoons of the remaining marinade and mix in the herbs well. Toss the vegetables in it and serve with the chicken.
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Chef’s Tip:
Instead of a filling, you can insert spices/herbs like lemon, cloves, cinnamon, ginger, cardamom or bay leaf for a different flavour.
