Happy Weekend my lovely readers…
It’s great to connect with you as I have been meaning to post this of the last 2 weeks but the busy schedule of a yummy mum (yours truly) made it difficult lol… Anyway, welcome.
So I want to use this platform to say thank you for staying connected! I have been getting some great feedback from mums who try the recipes and find them easy to follow and tasty too! I can only thank God for the gift and grace to share…
Next week is my birthday (Thank you Jesus) and will be hosting the first live Meet Up on July 23 for Mums in London or UK who are part of the Yummy Mummies Food Club Group on Facebook. A platform by God’s inspiration that started a couple of years ago to influence our community positively by bringing mums together through good food, sharing their family food journey, inspiring each other whilst having some fun and building networks on the way .
Ok, so on to my weekend chicken recipe and yes, we love chicken at home. Who doesn’t.
I tried a different stuffing mix from the stuff roast I posted a while ago and the family loved it
So for this recipe, you need…
Whole Chicken for stuffing
Spinach (picked and washed)
Red onion (1/2, medium size, roughly chopped)
Cherry tomatoes (3, chopped)
Yellow Bell peppers (1, chopped)
Fresh lemon (2 slices)
Fresh lime (you just need a fresh squeeze)
Red wine vinegar (little quantity will be needed, save the rest for another day)
HSS: 1 tbsp. curry powder, 2 cloves of garlic (chopped), little cut ginger (chopped), 1 tsp. oregano, some fresh parsley, few fresh basil leaves, 3 sprigs of fresh thyme, ½ a scotch bonnet for heat (optional), black pepper, 1 tsp. cinnamon powder
Clean chicken in and out
Drizzle a little olive oil, rob in some curry powder and drizzle a little fresh lime.
Into a bowl, mix the spinach, red onion, cherry tomatoes, bell peppers and the fresh lemon. Season with HSS and drizzle a little red wine vinegar
Stuff the chicken with the veggie filling and scotch bonnet (optional). Drizzle sea, oregano, black pepper…. Make little insertions on the chicken for heat penetration. Tie up chicken legs
Insert in the oven at 180°C for about 30mins or until cooked, checking occasionally. You will notice the jus that starts to come out of the roast.
Tip: To keep the chicken moist, drizzle some of that jus occasionally onto the chicken to also get that added flavour on the chicken …
To get that extra nice rusty roast look at the top, change to grill for about 7-8 minutes
Readylicious… some of it had already been eaten before I took the pictures lol… The veggies steamed nicely on the inside with locked in flavours 🙂
Serve with sweet potatoes, steamed rice or any desired food
Until next post,
Keep Making it Happen
Blessings and Love
Tracey x x x