Roast baby chickens with porcini and rice stuffing

Serve this as a celebration dish. It looks and tastes impressive.

• Serves: 4
• Difficulty: medium
• Prep time: 15 - 20 minutes
• Cooking time: 60 minutes

• 

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Ingredients

4 baby chickens, rinsed and dried with a paper towel
1 lime
30 ml (2 tbsp) olive oil

Stuffing
25 g dried porcini mushrooms
250 ml (1 cup) cooked Spekko Saman White Rice
45 ml (3 tbsp) olive oil
125 ml (½ cup) chopped almonds
65 ml (¼ cup) sultanas
1 small onion, finely chopped
salt and freshly ground black pepper

 

Method

1. Preheat oven to 200 degrees C.
2. Season the baby chickens liberally with salt and pepper inside and out. Thinly slice the lime and squeeze some of the juice over the skin of the chickens.
3. To make stuffing: Re-hydrate porcini in boiling water for about 10 minutes (keep the liquid and use as vegetable stock).
4. Lightly stir in olive oil into cooked Spekko rice, add remaining ingredients including porcini and fold lightly.
5. Put some stuffing in the baby chicken cavities, and then tie the legs together with kitchen string.
6. Place the baby chickens with their breast sides up in a roasting tin and drizzle with olive oil.
7. Bake for 35 – 45 minutes, or until golden and cooked. Garnish with roasted cherry tomatoes and fresh coriander.
From the Spekko kitchen
1. Use fresh porcini mushrooms if they are available, you will need 100 g.
2. The dish can be multiplied, but prolong the cooking period by 15 minutes.
3. Use any Spekko Rice variant in the recipe.