This nutritious, fragrant dish stars za’atar, a delightful, anti-inflammatory spice blend, with an orchestra of flavours. The perfect accompaniment to roast chicken.
INGREDIENTS
- 1.5 kg organic chicken
- 2 red onions, thickly sliced into rounds
- olive oil, for drizzling
- 2 tablespoons za’atar spice mix
- Himalayan salt and freshly ground black pepper
- 1 cup (250ml) water
For the stuffing:
- 300g cauliflower florets
- 3 large handfuls flat-leaf parsley, coarsely chopped
- 40g cultured butter
- 2 cloves garlic, finely chopped
- 1⁄4 cup (35g) pine nuts, lightly toasted
- 1⁄4 cup (35g) raisins, coarsely chopped
- 1 tablespoon sesame seeds, lightly toasted
- finely grated zest and juice of
- 1 unwaxed lemon
- Himalayan salt and freshly ground black pepper
METHOD
- Preheat the oven to 200°C.
- To prepare the stuffing, place the cauliflower in a food processor. Blend until finely chopped into rice-sized grains. Transfer into a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper.
- Wash the chicken under cold running water, cleaning out the cavity. Pat dry with kitchen paper.
- Pack the stuffing into the chicken cavity.
- Arrange the onion slices in the base of a roasting tray. Place the chicken on top. Drizzle the chicken with oil and rub to coat. Scatter over the za’atar and season with salt and pepper.
- Pour the water into the base of the tray. Roast the chicken for 30 minutes.
- Decrease the heat to 180°C.
- Roast the chicken for a further 1 hour, or until the skin is crisp and golden brown and the juices run clear when a skewer is inserted into the thickest part of the thigh.
- Remove from the oven. Place the chicken on a platter and cover with foil. Rest for 10-15 minutes before serving, accompanied by your choice of side dishes.
For more delicious recipes check out The Beauty Chef Cookbook, available here.
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