Honey and orange chicken with chutney stuffing

Prep time
Cook time

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



Chicken: 1 whole chicken 1/3 cup orange juice zest of one orange 1/3 cup honey salt and pepper

Stuffing: 1½ cup dried breadcrumbs 30g almonds, roughly chopped ½ onion, finely chopped 1 clove garlic 30ml chutney (Mrs Balls) 5 sprigs thyme, leaves picked 10g parsley, roughly chopped salt and pepper 15ml butter ½ cup chicken stock, chilled

Fragrant rice: 700g pumpkin, cubed 15ml olive oil 5ml salt pepper 1 tablespoon butter 1 clove garlic, minced 1 tsp turmeric ½ tsp ground cumin 320ml jasmine rice 2 cups chicken broth 1 small bay leaf 1 cup peas, blanched 50g almonds, toasted 30g raisins 30g parsley, roughly chopped


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 in the oven and roast, glazing the chicken 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.
  • Toss the chopped butternut with olive oil, salt and pepper. Spread over a baking tray lined with foil. Bake at 190 degrees Celsius 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 two 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 and then immediately turn down 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 place it into a side dish to serve. Brush the chicken with the pan juices and serve the rice in a separate dish. Enjoy!