Ingredients
For the stuffing
1 cup pitted prunes, coarsely chopped
½ cup port, dry red wine or apple juice
3 tbsp olive or vegetable oil
1 large onion, coarsely chopped
1 medium sized carrot, peeled and coarsely grated
3 cloves garlic, thinly sliced
250g mushrooms, thinly sliced
1. For the stuffing : Place the prunes and port in a small bowl
and set aside.
2. Heat 2 tbsp of the oil in a large, deep frying pan over low heat for
1 minute. Add the onion, carrot and garlic, and sauté, stirring occasionally,
until softened - about 5 minutes. Add the mushrooms and sauté, stirring
frequently until tender - about 8 - 10 minutes.
3. Add the almonds and spinach, stir to coat with the pan drippings,
then add the prunes and port, butter and stock. Sauté until the butter
has melted. Transfer to a large bowl, thoroughly mix in the stuffing mix, and
season with salt and pepper.
4. For the chicken : Preheat the oven to 200°C. Fill the chicken
cavity with ¼ of the stuffing. Place the remaining stuffing in a lightly greased
1.5 liter casserole dish, cover with foil, and refrigerate. Tie the chicken
legs together, tuck the wing tips behind the back, sprinkle with the salt and
brush with the remaining oil. Place the chicken, breast side up, in a medium-sized
roasting dish.
5. Roast the chicken, uncovered, for 30 minutes, then reduce the oven
temp to 180°C, baste, and continue roasting, basting again after half an
hour, until a leg moves easily in its socket - about an hour more. For the last
40 minutes, set the casserole of extra stuffing in the oven, and bake along
with the bird. If the chicken starts to overbrown, cover with foil. Let it stand
for 10 minutes, before serving.
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