Roast Chicken with Peppery Bulgar Wheat Stuffing


Roast Chicken with Peppery Bulgar Wheat Stuffing
Servings: 6


1 Tegel Chicken Size 18
½ lemon
½ cup bulgar wheat, boiled in 1 cup water for 10 minutes or soaked for one hour, and drained
2 onions
½ tsp ground cinnamon
½ tsp each salt and pepper
50g butter - cubed
1 bay leaf
Extra black pepper corns (optional)
2 tbsp olive oil

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2011)
Recipe ID: 100836


Egypt - Cairo


Preheat oven to 220 C (430 F).

Peel and grate 1 onion into a bowl.  Add the drained bulgar wheat, cinnamon, half the butter, salt and pepper. This stuffing is generous with pepper.
Stuff the main cavity of the chicken with the stuffing. Lastly, add the lemon and then tie legs together to keep stuffing intact.

Oil a baking dish and place the chicken in it. Add the bay leaf, the remaining onion (roughly cut), additional peppercorns and ½ cup of water. 

Cover and cook for 45 minutes then uncover and cook until the chicken is cooked, the juices run clear and the stuffing is tender (approx. another 15 - 20 minutes).


World Kitchen Series 4

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