Poultry recipes Archives

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

80 g smoked chorizo sausage, diced
2 brinjals, diced
½ cup roughly chopped flat-leaf parsley
4 cloves garlic, finely chopped
juice and zest of 1 lime
4 T butter, softened
1 whole free-range chicken
1 T olive oil
1 T smoked Spanish paprika
2 T Maldon sea salt

Method

Preheat the oven to 180°C.
In a mixing bowl, combine the chorizo, brinjal, parsley, garlic, lime juice and 2 T of the butter. Spoon the mixture into the cavity of the chicken.
Carefully separate the chicken skin from the flesh and, using your fingers, push the remaining butter together with the lime zest into the space created.
Lightly drizzle the chicken with the olive oil, then sprinkle with the paprika and salt.
Roast for an hour, or until the skin is crisp and the juices run clear.

Cook’s note: Every so often, spoon the released juices over the chicken while it roasts to ensure the flesh retains its succulence.

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Roast paprika chicken stuffed with chorizo, brinjals and parsley

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Ingredients

Method