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Chicken Stuffed with Garlic and Coriander

Recipe by Neil Perry from Neil Perry - Fresh And Fast

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One of the simplest and most delicious ways to prepare a chook.

Serves 2 to 4

Ingredients

3 pods garlic peeled and poached in chicken stock until soft
1½ kg corn-fed chicken
Sea salt
Freshly ground black pepper to taste
½ cup roughly chopped coriander leaf
½ cup continental parsley roughly chopped
1½ teaspoons cumin powder
40 tips saffron in 2 tablespoons hot water
1½ lemons juiced
Extra virgin olive oil

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Method

Butterfly the chicken by splitting it down the backbone and pushing down on the breastbone to flatten it.
Pull the skin back on the breast to release it from the flesh and create a pocket under the skin.
Be careful not to tear the skin at this point.
In a mortar and pestle, pound the poached garlic with salt and pepper then add the chopped coriander and parsley, cumin and saffron.
Press the pounded mixture under the chicken skin and into the legs.
Season the chicken with salt & pepper, the juice of ½ lemon and a splash of extra virgin olive oil.
Heat a large fry pan with olive oil.
Place the chicken in, breast side down and colour it for a couple of minutes.
Turn the chicken and place in a hot oven for 15 to 20 minutes.
When the chicken is cooked, remove the pan from the oven and rest the chicken in a warm place for a further 15 minutes.
Carve the legs and thighs from the chicken and cut the breasts into 2 or 3 pieces each.
Squeeze the juice from 1 lemon into the pan and mix with the cooking juices.
Pour the juices over the chicken.

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Recipe Rating

What do you think?

ptmg 4 months ago

I meant to click on each heart to make a 5/5 score. This recipe is a great combination of flavours and is easy to prepare. Thank you ;-}

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Gunter2 January 2011

Loved the show, going to have a go today

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Troy November 2009

The recipe says 40 tips of Saffron. How much is that in teaspoons?

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JD75 April 2009

This chicken and stuffing was really delish and very easy to prepare. The butterfly chicken method makes cooking a tasty free range chicken very fast, so we have whole chicken butterfly regularly and just vary with other herb stuffing to make it interesting.

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JD75 March 2009

This chicken dish is really wonderfully flavoured ,with a reminiscence of India and Spain. I served it with baked veges but next time rice and green salad will be accompanying this tasty chicken. YUM! :0)

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Lyn Worth January 2009

My daughter & I watched this show and decided to prepare our chicken the Neil Perry way. The garlic and coriander stuffing was superb and the cooking time was cut by half. We now butterfly the chicken on a regular basis with often our own stuffing recipe, depending on whats in the fridge at the time. Have a go on Australia Day. Lyn

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