Steggles Middle Eastern Stuffed Chicken

Something different for the family, serve with roast pumpkin and coriander sprigs

Prep: 15 minutes

Cooking: 1 hour 50 minutes (plus 10 minutes for couscous)

Serves: 6


  • 2kg Steggles chicken
  • 1Tblsp oil
  • 1 onion, chopped
  • 1 cup cooked rice, cooled
  • 2 Tblsp slithered almonds, toasted
  • 2 Tblsp sultanas
  • ¼ tspn ground cardamom
  • ¼ tspn turmeric
  • ¼ tspn ground coriander
  • 60g butter
  • Pinch saffron thread, about 5
  • 1 Tblsp thyme leaves
  • Pinch salt


  1. Heat the oil in a small pan and cook onion until lightly golden.
  2. In a bowl, mix together the rice, almonds, sultanas, onion, cardamom, turmeric and coriander. In a separate bowl mix the butter, saffron, thyme and salt. Using fingers gently separate skin from the breast meat. Push the butter mixture underneath the skin of chicken.
  3. Fill chicken cavity with stuffing, close with toothpicks or skewers.
  4. Tie drumsticks together and fold under wings.
  5. Place chicken on a roasting rack over a large baking dish.
  6. Bake in 190C preheated oven for 1 hour and 45 minutes, or until cooked through.
  7. Serve with roast pumpkin and coriander sprigs.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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