This dish may require a little more preparation, but after you try this combination of flavors, you will not regret those extra minutes invested. Chicken goes great with fruity notes and this time I paired it with oranges – fresh and with oranges jam.
De Re Coquinaria or On the subject of cooking is a famous Roman cookbook by the Roman gourmet Apicius from the 1st century. It is steeped in history and today is considered an invaluable testimony of Roman cuisine and culture.
The preparation of chicken by stuffing is mentioned in this famous cookbook.
Various herbs, vegetables and nuts were used for the stuffing but I made the stuffing from rice.
Ingredients and preparation steps
For the chicken
- 1 whole chicken
- a pinch of salt
- 100 ml of olive oil
- 150 ml of water
- 1 tablespoon of orange jam
For the stuffing
- 1 red pepper, horn
- 100 g of basmati rice
- 1 purple onion
- 25 g of butter
- juice from one orange
- 300 ml of water
- a pinch of salt
For the sauce
- 4 tablespoons of orange jam
- juice from one orange
- 1teaspoon of honey
- ½ teaspoon of ground coriander
Preparation
- Heat the oven to 200°C.
- First we will make the filling. Melt the butter in a pan and add finely chopped onion and diced pepper. When the onion becomes glassy, add the rice that you have previously washed.
- Mix everything well, then add orange juice, a little salt and water. Mix everything well again and let it cook until the water evaporates.
- Wash the chicken and stuff it with the rice mixture. Place in a deep pot. Pour with oil, add salt, spread with orange jam and add water to the pot. If you have more rice mixture left over, you can use it as an addition.
- Then, cover the pot with a lid or close it with aluminum foil. Bake for 1.5 hours, then remove the lid or foil and bake for another 20 minutes.
- While the chicken is baking, make the sauce. Put all the ingredients in a small pot and heat while stirring. Make sure it doesn’t boil. Put it aside.
- Serve roasted chicken warm with the sauce.
Enjoy the flavors!
