> Skip to content

Recipe  •  27 October 2016

 

Stuffed chicken with eggplant salad

Another delightful recipe from the new cookbook from Little & Friday

The stuffing used in this chicken is a good option for gluten-intolerant eaters. We like to serve the eggplant salad warm but it is just as delicious served at room temperature.
 

SERVES 4–6
 

STUFFED CHICKEN

2½ cups jasmine rice

½ cup golden sultanas

1 red onion, sliced

5 cups chicken stock

50g butter

salt and freshly ground black pepper

1 size 18 free-range chicken, skin on, boneless (ask your butcher to de-bone)

100g pine nuts

zest of 2 lemons

½ cup roughly chopped Italian parsley

cooking string, for trussing

2 tbsp olive oil for rubbing chicken skin

 

EGGPLANT SALAD

4 eggplants, sliced into 2cm rounds

1 tbsp dried oregano

50ml good-quality olive oil

seeds of 1 pomegranate

salt and freshly ground black pepper

2 punnets cherry tomatoes

2 tbsp fresh basil leaves

 

SALAD DRESSING

3 tbsp sherry vinegar

1 tbsp pomegranate molasses

1 tbsp good-quality olive oil

 

 

1. Preheat oven to 180°C.

2. Place rice, sultanas, onion, stock, butter, salt and freshly ground black pepper in an oven dish. Cover with tinfoil. Bake for approximately 45 minutes, until rice is cooked, then stir with a fork and allow to cool.

3. Lay chicken out on a board lengthways so that the breast is on the left and the thigh is on the right. Open tenderloins up so that chicken is flat. Overlap one thigh over the other thigh so there are no gaps in the chicken. Season with salt and freshly ground black pepper.

4. Lightly toast pine nuts by dry-roasting them in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool slightly.

5. Once stuffing is cool, mix in lemon zest, parsley and cooled pine nuts. Check seasoning and adjust if necessary.

6. Spread stuffing in a horizontal log across the chicken, leaving enough space on either side to roll up. Roll up away from yourself, making sure you keep the thighs of the chicken overlapped while rolling. When complete, the seam should be on the bottom.

7. Using cooking string, tie up each end of the chicken and then tie in the middle. Rub skin with olive oil and season with salt.

8. Put chicken in a roasting tray and cook for 40–45 minutes until golden and the juices run clear.

9. Allow to rest, covered, for 10 minutes before slicing.

 

To make the salad

1. Toss together eggplant, oregano, oil, pomegranate seeds, salt and freshly ground black pepper in a bowl.

2. Transfer to an oven tray and roast at 180°C for 15–20 minutes until golden.

3. For the dressing, lightly whisk vinegar, pomegranate molasses and oil together. When eggplant is cooked, toss with cherry tomatoes, basil and dressing. Serve straight away with the sliced chicken.

More features

See all recipes
Recipe
Honey spice pear loaf

A great combination of pear and ginger to make the perfect loaf from the new cookbook from Little & Friday

Recipe
Frankie and Olive’s roast chicken

An extra tasty roast that the whole family will love.

Recipe
Greens and herbs quiche

A dairy-free and gluten-free tart that's full of flavour.

Recipe
Roasted nectarines and beetroot with watercress and burrata

Sweet beetroot, perfumed nectarine, peppery watercress and creamy burrata — don’t take this to your next BYO barbecue or people will fight over it. Save it for home instead.

Recipe
Jenny’s famous butterflied barbecue lamb

This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.

Recipe
Penne with asparagus, parsley and brown butter

This is a fast and fabulous dinner — put the pasta water on to boil as soon as you get home, keep your wits about you and in under 30 minutes you will be sitting down to eat.

Recipe
Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

Recipe
Confit tandoori chickpeas

These chickpeas have had their fair share of Insta fame for a multitude of reasons.

Recipe
Vodka lemon drizzle pancakes with blackberry compote

There is, I have to confess, no need to put the vodka in the blackberry compote that accompanies these, but it does add to the sense of occasion.

Recipe
Vietnamese poached chicken salad with mint & coriander

What appeals to me about this salad is the combination of lightly poached chicken, bean sprouts, spring onions and herbs with roasted chopped nuts and sesame seeds, and the slightly gloopy fish sauce, lime juice and chilli dressing.

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Looking for more recipes?

See all recipes