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Stuffed chicken

Main MealsOther Middle Eastern
Serves 4Time 45 minsStuffed Chicken

Turkish-inspired roast chicken

Fat - total 20g 28%
Fat - saturated 4g 18%
Salt 156mg 7%
Protein 72g 145%
Carbs 23g 7%
Sugar 8g 9%
Energy 2350kJ 27%

% based on an adult’s recommended daily intake


  • ( 1 medium) Chicken, whole
  • ( 2 medium) Desiree potato, peeled
  • ( 2 medium) Brown onion, raw and peeled
  • ( 1/4 cup) Brown rice
  • ( 1/4 cup) Raw, unsalted almonds with skin
  • ( 1/4 tsp) Dry cinnamon powder
  • ( 1 medium) Zucchini, unpeeled
  • ( 7 apricot halves) Dried apricot
  • ( 3 cloves) Raw garlic, peeled
  • ( 1 tsp) Dried oregano
  • ( 1.2 tsp) Ground black pepper
  • ( 1 tbsp) Olive oil


  1. Start the stuffing by soaking the rice in warm water that covers the rice fully for 10 minutes. Drain and rinse.
  2. Finely dice one of the onions and add to a pan with half the oil. Add the rice, almonds, cinnamon, and 250 mL of water. Cook covered for 15 minutes and then allow to cool before adding the chopped zucchini and dried apricots. Stir to combine.
  3. Preheat oven to 180C (celsius).
  4. To make the chicken seasoning: combine the remaining oil with the garlic and oregano. Rub this mixture on the inside and outside of the chicken.
  5. Put the stuffing inside the chicken.
  6. Add the chicken to the baking dish and place potatoes, and remaining onions around the chicken. Cook in the oven for 1.5 hours at 180C.
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