This roast chicken stuffed with freekeh is a great way to show-off the super-grain. The freekeh can be made in advance to reduce cooking time.
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Ingredients
- 1 tbsp olive oil, plus extra, to drizzle
- 1onion, finely chopped
- 150 gm minced lamb
- 205 gm (1¼ cups) freekeh
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground coriander
- 750 ml (3 cups) chicken stock or water
- 1bay leaf
- 1cinnamon quill
- 1 tbsp butter
- 50 g (⅓ cup) pine nuts
- 40 g (½ cup) flaked almonds
- 30 g (¼ cup) dried barberries (see Note)
- 1.8 kg whole chicken
- Lemon wedges and herb salad, to serve
- Salt and pepper, to taste
Instructions
- Heat oil in a large frying pan over medium heat, add onion and cook for 3 minutes or until softened.
- Add lamb and cook for 4 minutes or until browned.
- Add freekeh and ground spices, season with pepper and cook, stirring until fragrant and freekeh are well coated.
- Add stock, bay leaf, cinnamon and 1½ tsp salt, bring to the boil, then reduce heat to low and cook for 30 minutes or until freekeh is tender and the liquid has absorbed.
- Transfer to a large bowl. Wipe pan clean and reserve.
- Preheat oven to 200°C. Melt butter in the reserved pan over medium heat. Cook nuts for 3 minutes or until golden. Add to freekeh mixture with barberries and stir to combine.
- Pat chicken dry, including the cavity, with paper towel. Fill cavity with half the freekeh stuffing, then tie legs together with kitchen string.
- Drizzle with oil and rub all over chicken, then season with salt and pepper. Place in a lightly greased roasting pan and roast for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
- Remove from oven, cover with foil and rest for 10 minutes.
- Meanwhile, place remaining stuffing and 60 ml (¼ cup) hot water in an ovenproof dish. Cover with foil and bake for 8 minutes or until heated through.
- Carve chicken and serve with stuffing, lemon wedges and herb salad.
