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Ingredients
Stuffed Roast Chicken with Limes
- Ingredients
- ½ stalk Leeks
- 1 Red chili pepper
- 1 bunch cilantro (30 grams)
- 3 garlic cloves
- 2 tsps freshly grated ginger
- 4 Limes
- 1 chicken (ready to cook, about 1.5 kg)
- salt
- freshly ground peppers (.)
- 1 Tbsp Curry powder
- 1 Tbsp Anchovy paste
- 1 Tbsp vegetable oil
Rinse and halve leek, cut into rings. Rinse chile pepper, halve and remove seeds and ribs, chop finely.
Rinse cilantro and shake dry. Peel and chop garlic coarsely. Rinse limes in hot water and pat dry. Quarter 1 lime and squeeze juice. Rinse chicken, pat dry, sprinkle with lime juice and season with salt and pepper. Combine all prepared ingredients with ginger, add curry powder and anchovy paste. Stuff chicken with the mixture.
Grease shallow roasting pan with 1 tablespoon of oil. Place chicken in the pan, breast side down, and roast in preheated oven at 220°C (approximately 425°F) for about 50-60 minutes or until crispy. Add water to the pan, if desired. Baste chicken with cooking juices often. Cut the rest of limes into wedges. Turn off oven and let chicken rest in an open oven for 5 minutes. Place chicken onto a plate, garnish with lime wedges and serve.
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |