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Festive pistachio and cranberry roast chicken

pistachio and cranberry roast chicken

Festive pistachio and cranberry roast chicken

For the chicken:
1 whole chicken
¼ Cup Cream o’ Naise

For the pistachio and cranberry stuffing:
1 1/2 tablespoons Olive Pride olive oil
2 small brown onions, halved, finely chopped
75g (1/2 cup) dried cranberries, finely chopped
55g (1/3 cup) unsalted pistachio kernels, finely chopped
2 garlic cloves, crushed
245g (3 1/2 cups) fresh breadcrumbs
1 egg, lightly whisked
1 Tablespoon Cream o’ Naise
1/3 cup finely chopped fresh parsley

Method:
Pre-heat oven to 180’C
To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, dried cranberries, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper. ( can add a spoon of Cream o’ Naise if stuffing seems a bit dry)
Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.
Take the mayo and give the chicken the most amazing rub down. Coat every part. Then sprinkle salt and pepper over. Put everything in the oven for 1 hour and 30 minutes.
Remove the chicken from the oven and cover with foil for 15 minutes. After resting, carve into and dig in.

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