Honey and orange chicken with chutney stuffing

Prep time
30min
Cook time
60min
Serves
4

A little bit of effort = a fantastic dish for the entire family to enjoy!

Ingredients:

Ingredients:

Chicken:
  • 1 whole chicken
  • 1/3 cup (80ml) orange juice
  • zest of one orange
  • 1/3 cup (80ml) honey
  • salt and pepper

Stuffing:

  • 1½ cup (375ml) dried breadcrumbs
  • 30g almonds, roughly chopped
  • ½ onion, finely chopped
  • 1 clove garlic
  • 2 Tbsp (30ml) chutney (Mrs Balls)
  • 5 sprigs thyme, leaves picked
  • 10g parsley, roughly chopped
  • salt and pepper
  • 1 Tbsp (15ml) butter
  • ½ cup (125ml) chicken stock, chilled
Fragrant rice:
  • 700g pumpkin, cubed
  • 1 Tbsp (15ml) olive oil
  • 1 tsp (5ml) salt
  • pepper
  • 1 Tbsp (15ml) butter
  • 1 clove garlic, minced
  • 1 tsp (5ml) turmeric
  • ½ tsp (2.5ml) ground cumin
  • 320ml jasmine rice
  • 2 cups (500ml) chicken broth
  • 1 small bay leaf
  • 1 cup (250ml) peas, blanched
  • 50g almonds, toasted
  • 30g raisins
  • 30g parsley, roughly chopped

Method:

Method: Chicken and stuffing:
  • Preheat the oven to 190 degrees Celsius.
  • Combine all the stuffing ingredients. Stuff the stuffing inside the chicken’s cavity and keep whatever is left over.
  • Place the chicken in a baking tray lined with foil. Season the chicken with salt and pepper.
  • Combine the orange juice, zest, and honey and brush half the glaze over the chicken.
  • Place the chicken in the oven and roast, glazing it every 10 to 15 minutes.
  • If the chicken starts to colour too quickly, turn down the oven temperature slightly or place foil over the colouring parts.
  • After one hour, check to see if the chicken is cooked through.
  • Roll the remaining stuffing into balls and bake in the oven until golden. This takes approximately 20 minutes.
Rice:
  • Toss the chopped butternut with olive oil, salt and pepper. Spread over a baking tray lined with foil. Bake at 190°C until golden and cooked through.
  • Melt the butter in a pot over medium heat. Add the garlic, turmeric, cumin, and a pinch of salt, and fry for 2 minutes.
  • Add the dry rice and stir through until combined, lightly toasting the rice.
  • Add the chicken stock and bay leaf, cover with a lid, and turn the heat to high.
  • Bring the rice to a boil, then immediately reduce the heat. Allow to simmer for 20 minutes.
  • After 20 minutes, turn the heat off. Allow the rice to steam for another 10 minutes on the hot plate.
  • Fluff the rice with a fork. Stir through the roasted butternut, peas, almonds, raisins, and herbs.
To serve:
  • Carve the chicken and place it on a serving dish with the roasted stuffing balls. Remove the stuffing from the chicken and put it into a side dish to serve.
  • Brush the chicken with the pan juices and serve the rice in a separate dish. Enjoy!