Mama’s Chicken Feast

Mama’s Chicken Feast

This festive roast chicken brings warmth to your holiday table. Paired with a fragrant, bobotie-inspired stuffing and a touch of Mrs Ball’s chutney, it’s a celebration of local flavours and the holiday season.

Serves 4 - 6

2 hrs

1	Whole chicken
1	Onion (roughly chopped)
2	Carrots (roughly chopped)
2	Celery sticks (roughly chopped)
	Small bunch of thyme
½	Head of garlic (bruised)
30g	Softened butter
	Olive oil for drizzling
	Salt & pepper to taste

For the Stuffing

1	Onion (finely chopped)
2 cloves	Garlic (peeled and crushed)
5ml	Turmeric
20ml	Masala spice
45ml	Mrs Balls chutney
60ml	Sultanas
60ml	Flaked almonds (toasted)
500g	Pork Mince (or pork sausage — just remove casing)
250ml	Stale breadcrumbs
1	Egg
	Salt and pepper, to taste
1 packet	Streaky bacon (optional)

Prepare the roast chicken

1	Preheat the oven to 190°C.
2	Place the onions, carrots, celery, thyme, and garlic in a roasting tray. Drizzle lightly with olive oil and place the chicken on top.
3	Smother the chicken with softened butter, season well with salt and pepper. Place a lemon half and some thyme inside the chicken cavity.
4	Roast in the oven for about 1 hour and 20 minutes or until cooked through and golden brown.

Prepare the stuffing

1	Heat a frying pan with a little olive oil, then sauté the onions and garlic for about 1 minute. Add turmeric and masala and fry for a few more minutes until fragrant and lightly golden.
2	Remove from heat and mix in chutney, sultanas, and flaked almonds. Let it cool slightly.
3	In a bowl, combine pork mince, the sautéed onion mixture, breadcrumbs, and egg. Season with salt and pepper, then mix well using your hands.
4	Roll into golf-sized balls and place on a baking tray. Optionally, wrap each ball with a piece of streaky bacon.
5	Drizzle with olive oil and bake for 30-40 minutes or until golden brown and cooked through.

Serve

1	Serve the roast chicken alongside the stuffing balls.