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Roast chickens with chorizo and fennel stuffing
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Prep Time:
25 minutes
Cook Time:
95 minutes
Total Time:
120 minutes
Elevate your roasted chicken with zesty chorizo and fennel stuffing for a delightful Sunday meal.
Ingredients:
  • 2 x 1.8kg whole chickens
  • 27.30 gm extra virgin olive oil
  • 2 chorizo, finely chopped
  • 1 fennel bulb, thinly sliced
  • 2 garlic cloves, crushed
  • 3 tsp fresh thyme leaves
  • 1/2 tsp fennel seeds, crushed
  • 375.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • Green Harissa Sauce (see notes), to serve
  • Extra thyme sprigs, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then set up a large greased wire rack in a roasting pan big enough to fit both chickens.
  • To make Chorizo and Fennel Stuffing: In a large frying pan over medium heat, cook chorizo and fennel, stirring occasionally, until fennel is softened, about 8 minutes. Add garlic, thyme, fennel seeds, and breadcrumbs. Stir and cook until fragrant and breadcrumbs are golden. Transfer to a bowl, season with salt and pepper, and let it cool. Stir in egg and mix well.
  • Prepare the chickens by washing them thoroughly, including the cavities, under cold running water then drying them with a paper towel. Gently stuff the cavities with the desired stuffing and tie the legs together using kitchen string. Tuck the wings underneath the chickens, then massage each chicken with 3 teaspoons of oil and season generously with salt.
  • Lay the chickens on the wire rack and roast for 1 hour and 25 minutes until the thigh juices run clear when pierced with a skewer. Let the chickens rest for 10 minutes, covered loosely with foil. Serve the chicken garnished with additional thyme sprigs and Green Harissa Sauce.

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