Photo: Jennifer Soo
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Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp white peppercorns
- 1 tbsp sea salt
- 1 tsp ground cinnamon
- 1 loaf sourdough bread
- 180ml olive oil
- 3 med brown onions, diced
- 250g raisins
- 4 tea bags
- 6 cloves garlic, peeled and diced
- 3 bay leaves
- Sea salt
- Freshly ground white pepper
- 5 x 1.2kg chickens
- Olive oil
Method
Preheat oven to 180C. Grind the cumin, coriander, fennel, pepper and sea salt in a coffee grinder or mortar and pestle to a fine powder. Alternatively, substitute 1 teaspoon of powdered spice for each tablespoon of whole spice. Add cinnamon to spice mix. Reserve.
To make stuffing, cut crust off bread and discard. Tear bread into rough chunks about 20 cent size and toast in the oven until golden brown, about 10 minutes. Increase oven heat to 200C. Heat olive oil, season and gently fry the onion, garlic and bay leaves until soft, about 15 minutes. Place raisins and tea bags in a bowl and cover with boiling water. Soak for 20 minutes, strain away liquid and discard tea bags. Place bread in a large bowl and stir through cooked onions and tea-soaked raisins.
Check seasoning then stuff chickens. Place them on roasting trays and drizzle with a little olive oil. Rub spice mix into chicken skin. Roast in oven for 55 minutes. Allow to rest 20 minutes in a warm place before carving. They can be served cold.
Note: the stuffing can be made in advance but should be cooled completely before the chickens are stuffed.
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