Ingredients:
1 Free Ranger, Free Range Whole Chicken
1 cup water
For the marinade:
1 cup Greek yoghurt
1 lemon, juiced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons salt
For the stuffing:
1 tsp oil
½ onion
4 cloves garlic, minced
250g basmati rice, cooked
¼ tsp saffron, crushed
1 cup chicken stock
Salt to taste
Pepper to taste
For the sauce:
3 tablespoons oil
½ onion, finely chopped
6 cloves garlic, minced
2 tablespoons ginger, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato paste
1 ½ cups passata
400g diced tomatoes, tinned
1 cup water
1 cup cream
To garnish:
Coriander leaf, diced
To serve:
Garlic naan bread
Method:
STEP 1: To make the stuffing, add oil to a pan, then add onion and garlic and cook until translucent. Add the basmati rice to the pan and stir to combine the mixture. In a small bowl, add saffron and warm chicken stock, then add to the pan and stir until the rice turns completely yellow. Season with salt and pepper then cook until the liquid evaporates and the rice is fluffy with some browning to it. Set aside and allow to cool.
STEP 2: Lay the Free Ranger, Free Range Whole Chicken on a chopping board and open up the cavity. Using a spoon, scoop the rice into the chicken and press tightly until it’s compact and completely full.
STEP 3: To make the marinade, add Greek yoghurt, lemon, garlic, ginger, ground cumin, garam masala, paprika and salt to a large mixing bowl, then stir to combine. Add the chicken to the bowl and rotate to coat evenly. Cover and refrigerate for 1 hour.
STEP 4: Lay the chicken in a baking tray and then add 1 cup of water to surround it. Place the chicken in the oven at 180°C and bake for 90 minutes.
STEP 5: While the chicken is in the oven, make the sauce. Place a large saucepan over medium heat, then add oil, onion, garlic, and ginger. Stir for 2 minutes then add the ground cumin, ground turmeric, ground coriander, paprika, chili powder and garam masala. Cook for 5 minutes, stirring occasionally until the spices are fragrant.
STEP 6: Add the tomato paste, passata, diced tomatoes, water and cream to the saucepan, then stir and simmer for 30 minutes until the sauce reduces.
STEP 7: Remove the chicken from the oven then lay in a deep serving dish. Pour the sauce over the chicken until it’s completely coated, then using a pair of kitchen shears, cut the chicken in half down the spine and lay it open in the sauce like a butterfly.
STEP 8: Garnish with coriander and serve with naan bread.
STEP 9: Enjoy!
