- Cook Time
- Prep Time
- 8 ServingsServings
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1/4 teaspoon allspice
- 1/4 teaspoon coriander
- 1/4 teaspoon cinnamon
- 2 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 ½ cup cooked rice
- 3 tablespoon pine nuts
- 2 tablespoon currants
- 1 tablespoon chopped fresh mint
- Fresh mint sprigs for garnish
- 1 whole chicken, giblets removed (about 5 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 carrots, peeld and cut into 1" lenghts
- 2 small onions, peeled and cut into large dice
- 2 turnips, peeled and cut into large dice
- 2 cup chicken broth
In a medium sized skillet, toast pine nuts over medium heat, tossing occasionally, until they are browned and fragrant, about 3-4 minutes (be careful not to burn). Remove nuts to small bowl and reserve.
In same pan, add olive oil and heat. Add ground chicken, allspice, coriander, cinnamon, garlic, salt and pepper. Saute chicken, breaking it up into small pieces, until cooked through, about 5-6 minutes. Turn off heat. To chicken mixture add rice, reserved pine nuts, currants, and mint. Stir to combine and cool completely. (Stuffing may be made ahead of time).
When stuffing mixture is cool, stuff into chicken cavity and into neck area under skin. Sprinkle outside of chicken with salt and pepper. Reserve remaining stuffing to serve with finished dish.
Heat oven to 350º F. Place chicken in roasting pan and roast for 30 minutes. Add vegetables to bottom of roasting pan and pour stock over chicken. Roast for another 60 minutes or until a thermometer inserted into the thickest part of the thigh registers 170º F.
Remove chicken from oven and allow to rest for 10 minutes. Remove stuffing from chicken and place on heated serving platter. Remove drumsticks and thighs from bird then remove breast meat. Slice breast crosswise. Place on platter alongside of rice stuffing. Place vegetables on platter and spoon sauce over chicken. Garnish with fresh mint sprigs. Serve.