Whole stuffed chicken with freekeh, almonds & pine nuts

Name: Whole stuffed chicken with freekeh, almonds & pine nuts
Yield: Serves 2–4, depending on whether you eat a thigh and a breast, or can make do with just one of them. Better still, avoid the problem altogether and cook four little chickens (poussins), so you have 1 per person.
Cuisine: British
Ingredients: 2 tbsp olive oil; 50 g pine nuts; 50 g whole almonds, skin on and roughly chopped; 135 g freekeh (or if you can’t get hold of it, use coarse grind bulgar wheat); 1 tsp salt, plus more to season; 1 knob of butter (about 25g); 1 knob of fresh ginger, peeled and grated (about 1 tbsp); 1 chicken (about 1–1½ kg) or 4 poussins; 1 small onion, peeled and diced (about 100g); 2 tsp + 1 tsp sweet spice mix; 1 orange, sliced thinly with the skin on; 2 cloves of garlic, peeled and halved

Preparation info

Serves
2–4
, depending on whether you eat a thigh and a breast, or can make do with just one of them. Better still, avoid the problem altogether and cook four little chickens (poussins), so you have 1 per person.

Difficulty
Medium

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

We received our dear friend Shahar (aka ‘Couscousul’), along with this nickname, in a package deal from our old employer and good friend Yotam. A skinny man with a big heart and a bigger stomach, Shahar took us under his wing and now guides us through the London jungle. He tells us what films and plays to see, what to read (and what to think about it), where to eat and what’s worth doing. He is something of a cult figure at Honey & Co, and everyone becomes giddy with excitement each tim

Ingredients

Asia
Israel
Turkey
Main course
Mediterranean

Ingredients

Method