Chicken Stuffed with Garlic and Coriander

Name: Chicken Stuffed with Garlic and Coriander
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 3 teaspoons olive oil; 1½ level teaspoons ground cumin; 1 small bunch fresh coriander, roughly chopped; approx. 40 saffron threads; enough milk to cover the garlic in a small saucepan by at least 3 cm; enough milk to cover the garlic in a small saucepan by at least 3 cm; 3 garlic bulbs; sea salt and black pepper; sea salt and black pepper; juice of ½ lemon (optional); olive oil; 1 medium organic or free-range chicken, about 1.5 kg; 1 medium organic or free-range chicken, about 1.5 kg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The Moroccan flavours of coriander and cumin are mixed with sweet poached garlic and saffron, stuffed under the skin of a chicken and roasted. For this recipe, you can either bone the chicken as described or roast it whole.

Ingredients

1 medium organic or free-range chicken, about 1.5 kg
olive oil
juice of ½

Africa
Europe
Morocco
Spain
Main course
Spicy
Mediterranean
Gluten-free

Method

For the stuffing, break up the garlic bulbs, discarding any woody roots and imperfect cloves, and simmer, skins on, in the milk for 25 minutes. When the garlic is soft, put your saffron in a cup to infuse with approximately 2–3 tablespoons of the hot garlic milk. Drain the rest of the milk away and put the garlic through a mouli or squeeze out the soft centre of each clove and mash to a purée.