Name: Chicken-and-bulgur wheat Greek salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Side Servings
Ingredients: For the salad: ,bulgur wheat 100g,boiling water ¾cup,sea salt and freshly ground black pepper, to taste ,free-range chicken breast (about 150 - 200 g) 2,dried oregano 1t,ground cumin ½t,olive oil 1T,cherry tomatoes, halved 80g,cucumber, diced ½,red pepper, sliced ½,red onion, finely sliced ¼ ,Kalamata olives, pitted and halved 40 g,Woolworths sheep and goat’s milk feta, crumbled 180g,fresh parsley, chopped 2T, fresh mint, chopped 1T,pine nuts, toasted 2T,For the dressing: ,olive oil ¼cup,lemon, juiced 1,red wine vinegar 1T,Dijon mustard 1t,dried oregano ½t,small garlic clove, minced 1,sea salt and freshly ground black pepper, to taste

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Roast chicken stuffed with pork

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes – 1 hour

Ingredients

For the stuffing:

3 T olive oil
4 leeks, thinly sliced
3 garlic cloves, crushed
500 g pork sausages, meat removed from the casing
50 g anchovies
100 g Kalamata olives, pitted and roughly chopped
30 g capers
100 g toasted breadcrumbs
sea salt, to taste
freshly ground black pepper, to taste

For the chicken:

1 free-range chicken (use Woolworths frozen butter-basted chicken if you like)
250 g bacon
3 T olive oil
2 T butter, melted
salt, to taste
10 g sage, fried until crispy

Method

1. Preheat the oven to 180°C. To make the stuffing, heat the olive oil in a pan over a medium heat and fry the leeks and garlic for 5 minutes. Add the sausage meat and fry for 10 minutes, or until golden brown.

2. Combine the sausage meat with the anchovies, olives, capers, breadcrumbs and seasoning. Allow the stuffing to cool.

3. Stuff the chicken, truss the legs together using kitchen string, and arrange the remaining stuffing around the chicken on an oven tray. Arrange the bacon on the chicken covering the skin from one side to the other. Secure the bacon with toothpicks, then top with the olive oil, butter and seasoning. Roast the chicken for 45 minutes to 1 hour, or until golden brown and the bacon is crispy. Top with the fried sage and serve.

Chef tip: Cover the chicken in foil once cooked and serve at room temperature with Woolworths ready-made gravy or whisk a few spoons of hummus into the pan juices for the easiest ever home-made gravy!

Find 3 more of our favourite roast chicken recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

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Ingredients

Method