Nduja-stuffed Chicken

Charmaine Lu -
  • 4 tbsp olive oil
  • 1 diced red onion
  • 5 crushed garlic cloves
  • 1.5 tsp cumin
  • 1 tsp chilli flakes
  • ½ tsp smoked paprika
  • 50g nduja or chorizo
  • 130g long grain rice
  • 60g butter
  • 1 lemon, zest only
  • 1.5kg whole chicken
  • Heat half the oil in a saucepan and cook the onion for 10 mins. Stir in 3 of the crushed garlic cloves, 1 tsp of cumin, the chilli flakes, paprika, ½ tsp black pepper and the nduja. Mix well, then cook for 5 mins. Stir in the rice until coated in spicy oil, then pour in 250ml water. Cook, uncovered, until almost cooked through. Set aside.
  • Heat the oven to 200C. Mix the butter with the rest of the garlic, zest, cumin and some salt. Loosen the breast skin of the chicken with your hands, then gently push the butter mix under the skin. Stuff the cavity with the rice mixture, tie the legs together, rub the skin with oil and seasoning and roast for 75 mins. Rest for 10 mins, then carve and serve with your choice of vegetables.
85 mins
4 serving