Spiced Roast Chicken with Corn Stuffing
A little Mexican flavour for a roast chicken.
1.5 Kg Chicken, preferably free range.
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Teaspoon Chilli Powder
Corn Stuffing:
1 Medium Onion, chopped
2 cloves Garlic, crushed
310g Can of Corn Kernels (or use fresh or frozen corn)
1 Cup Stale Wholemeal Breadcrumbs
2 tablespoons Chopped Coriander
2 Teaspoons grated Lime Rind
2 tablespoons Lime Juice
Cook onion and garlic in a little olive oil until onion os soft. Combine the onion with the rest of the stuffing ingredients in a bowl.
Rinse the chicken under cold water. Pat dry, inside and out.
Stuff both cavities in the chicken with the stuffing mixture. Secure the openings with toothpicks to stop it falling out. Tie the legs of the chicken together and tuck the wings under.
Now place the chicken on a wire rack in a heavy baking tray.
Combine the spices and spread this mixture over the chicken. Cover the chicken with lightly oiled foil.
Bake at about 170 C for one and a quarter hours. Remove the foil and bake for a further 30 minutes until the chicken is well browned and tender.