Moroccan Roast Chicken + Millet Prune Stuffing
Millet is a gluten-free grain originating from Africa. It is highly nutritious and particularly valued for its alkalising properties. It is cooked in the same way as rice, and similar in texture to couscous so an excellent gluten-free alternative. Millet is available from organic stores and bulk bin stores.
Ingredients
STUFFING
- 1 cup millet* or couscous prepared to packet instructions
- 1 small onion chopped
- 8 prunes diced
- 1 tsp cinnamon
- 1/2 tsp salt
- large handful of chopped herbs - parsley mint, coriander
- 1 free-range egg
- 50 g melted butter or 50 ml olive oil
- Zest and juice of 1 lemon
CHICKEN
- approx. 1.4kg free-range chicken - or equivalent chicken pieces
- 6 kalamata olives stones removed and roughly chopped
- 1 clove of garlic
- zest of 1 preserved lemon or use the zest of a fresh lemon
- juice of half a lemon
- Approx 2 tablespoons olive oil
- Salt and pepper
Instructions
STUFFING
- Put the millet into a saucepan, wash and cover with 2 cups cold water. Cover with a tight fitting lid and bring to a boil. Simmer for 12 miuntes then turn off and leave to steam (do not lift the lid) for 10 minutes. Tip into a bowl, fluff with a fork. Prepare the remaining ingredients and mix through the millet. Or make as a pilaf. (see instruction below).
- Pack the stuffing mixture firmly into the cavity of the chicken and tie the legs together to hold it all in place.
CHICKEN
- Put the marinade ingredients into a mortar and pestle or blender and mash into a paste. Tip onto the chook and rub all over. Cover and leave to marinade for several hours or overnight.
- Preheat the oven to 190 C
- Once the oven is hot put in the chicken and roast for approx. 1 hr 20 or until the juices run clear when the thigh is pierced. Remove from the oven and cover with tin foil, resting for 10 minutes before carving. (Note if using chicken pieces the cooking time will be shorter, approx 40 minutes.)
Notes
MILLET PILAF:
Saute the onion in half the quantity of butter/ olive oil. Add the millet, prunes, cinnamon (or a cinnamon stick) and salt, saute briefly. Pour over 2 cups hot stock (chicken or vegetable). Cook the millet as above. Then fluff and fold through the chopped herbs, the remaining butter/ olive oil and lemon juice. Omit the egg. Delicious with a side of this simple marrow dish.
Saute the onion in half the quantity of butter/ olive oil. Add the millet, prunes, cinnamon (or a cinnamon stick) and salt, saute briefly. Pour over 2 cups hot stock (chicken or vegetable). Cook the millet as above. Then fluff and fold through the chopped herbs, the remaining butter/ olive oil and lemon juice. Omit the egg. Delicious with a side of this simple marrow dish.