Chicken stuffed with freekah and grapes

AT A GLANCE

  • Serves 4 people

Freekah, a green wheat, has a wonderfully nutty flavour and texture.

  • 350 gm (1½ cups) wholegrain freekah (see note)
  • 60 ml (¼ cup) olive oil
  • 1 Spanish onion, finely chopped
  • 1 Spanish onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 100 gm red seedless grapes
  • ½ bunch thyme, leaves picked
  • 3 leeks, thickly sliced widthways
  • 1 free-range chicken (about 1.6kg)
  • 500 ml (2 cups) brown chicken stock (see note)
  • 125 ml (½ cup) verjuice
  • To serve: frisée salad
01   Cook freekah in a large saucepan of boiling water over high heat until tender (10-15 minutes). Drain, transfer to a bowl and stand until cooled.
02   Meanwhile, preheat oven to 250C. Heat 2 tbsp olive oil in a saucepan over medium heat, add onion and garlic and stir occasionally until soft (5-10 minutes), then add to freekah with grapes and thyme. Season to taste and set aside to cool.
03   Scatter leeks over base of a roasting pan. Rinse chicken inside and out, pat dry, spoon freekah mixture into cavity. Tie legs with kitchen string, tuck wings under, place chicken on top of leeks. Rub remaining oil over chicken and season to taste. Add stock and verjuice to pan and roast until beginning to brown (10-12 minutes). Reduce oven to 180C and cook, basting occasionally, until juices run clear when a skewer is inserted into the leg (1¼-1½ hours). Remove from oven, cover with foil and rest for 5 minutes, serve with leeks and frisée salad.

Note Freekah is available whole or cracked from select delicatessens and health food stores. Brown chicken stock is available from select delicatessens and select butchers.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

MIA ASKER AND LISA FEATHERBY

Drinking Suggestion:

A PEAR-CRUNCHY WHITE MADE FROM THE ARNEIS GRAPE. , suggested by MAX ALLEN

FEATURED IN

Mar 2009

Mar 2009

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