A delicious dish for a festive feast. Chicken stuffed with spicy pumpkin with raisins and garlic-orange flavor. Chicken meat is very soft, juicy and tender. Cooking such a chicken is not troublesome, with the preparatory work (preparation of fragrant oil , and slicing vegetables for stuffing) very quickly cope with a food processor. The chicken itself is baked in the sleeve. It remains only to wait for the end of cooking , and serve the table with a ruddy chicken with a spicy side dish.
| Cook Time | 90 minutes |
| Servings |
Ingredients
Garlic and orange butter:
- 180 gram Butter
- 1 piece garlic head
- 2 tablespoons Orange zest
- 1 teaspoon Salt
- 1 tablespoon Paprika sweet
Ingredients
Garlic and orange butter:
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Instructions
- Products for the preparation of aromatic butter:
- In the bowl of the food processor, set the attachment knife for chopping, put in the bowl of butter (from the refrigerator )+peeled garlic+salt+orange zest+paprika. Mix all the products into a smooth homogeneous mass.
- Put the garlic and orange oil on a 1 cm thick cling film, wrap it , and put it in the freezer. Cut the frozen butter into cubes, put it in a container, and put it back in the freezer. For the recipe, you will need quite a bit of fragrant oil . Store the remaining oil in the freezer, perhaps the recipe will repeat ( there are many holidays ahead), or add oil to cutlets (both meat and fish).
- Products to prepare a main dish:
- Place the dicing attachment in the bowl of the food processor and chop the peeled vegetables: pumpkin, carrot and onion.
- In a frying pan, heat the olive oil, put in the hot oil and vegetables, mix, add the raisins, put the vegetables under the lid for 5 minutes (no more). Vegetables should be raw, add salt and pepper to taste, add cinnamon and nutmeg, mix, let the vegetables cool down a little.
- While the vegetables are cooling , prepare the bread crumbs. Change the attachment in the food processor to a chopping knife. In a bowl, break a couple of slices of wheat bread in large chunks, chop the bread into crumbs (not very small).
- Add the bread crumbs to the cooled vegetables and mix.
- Prepared chicken (pre-wash and dry, both outside and inside), smear the inside with garlic and orange butter, a little salt, fill tightly with minced vegetables. The hole is fastened with wooden toothpicks, additionally tighten the cooking cord, grabbing the shins. Just attach the wings to the chicken carcass with toothpicks. Use a cooking cord to tie the base on top (you can cut off any excess skin). In the fleshier parts of the chicken (breast, thighs and shins), make small slits, using a thin knife, fill the recesses with garlic and orange butter. Brush the chicken with the remaining butter on all sides and add a little salt.
- Place the chicken in the baking sleeve, and place the orange slices around the edges of the chicken (the zest was used to make the oil, and cut the remaining orange into rings). Bake the chicken at t 200° C for about 1 hour. When ready, let the chicken stand in the oven for another 30-40 minutes.
- Cut the sleeve, remove all the toothpicks and cords, cut the chicken from the bottom along the breast, which would be convenient to apply the garnish. Transfer the finished chicken to a dish and serve it to the festive table.
- Bon Appetit! Holiday treats!
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