Serves 6
Ingredients
Stuffing:
4 tbsp olive oil
1 onion, finely chopped
75g flaked almonds
100g fresh breadcrumbs
1 tbsp thyme leaves, finely chopped
2 tbsp fresh parsley, finely chopped
Zest and juice of 1 lemon
1 egg
Chicken:
1 medium whole chicken
8 cloves garlic with skin on
8 fresh sage leaves
½ cinnamon stick
Peel of 2 lemons (avoid the white pith which is bitter)
600ml Mandolé Orchard Unsweetened Almond Milk
3 tsp cornflower
2 tbsp water
Method
-
Preheat oven to 190°C.
Stuffing:
-
Heat 1 tbsp of the olive oil and cook the onion over medium heat for 8-10 minutes until soft. Set aside to cool.
-
Meanwhile in a frying pan, toast the flaked almonds for 1-2 minutes until golden then set aside.
-
Place the breadcrumbs, thyme, parsley, zest and juice of 1 lemon and the egg in a bowl and add the almonds and the cooled, softened onion. Season and mix well to combine until it comes together.
Chicken:
-
Heat the remaining oil in a large, lidded ovenproof pan. Brown the chicken all over, then carefully remove it from the pan and place the stuffing mixture into the cavity of the chicken. Place the chicken back in the pan then add the garlic cloves and fresh sage leaves, cinnamon and lemon peel around it and season the chicken.
-
Pour the almond milk around the chicken (not on the top). Pop the lid on and place in the oven for 1 hour. After 1 hour remove the lid and cook for a further 30-40 minutes until the chicken is completely cooked through and brown on top to your liking. Transfer the chicken to a chopping board and cover it, then leave it to rest for 15 minutes.
-
Meanwhile, mix the cornflour with 2 tbsp water until it creates a smooth paste. Strain the almond milk sauce from the pan to remove the garlic and herbs. Return the almond milk back to the pan over a medium heat and whisk in the cornflour mixture. Simmer for 5 minutes or until thickened, then taste and season with more pepper and salt as desired.
-
Keep warm and serve with the chicken.
Tootie x
