Indian Spiced Roast Chook with Biryani Hemp Stuffing and Vegetables

Name: Indian Spiced Roast Chook with Biryani Hemp Stuffing and Vegetables
Ingredients: Chicken; 1 whole free-range chicken; ½ cup tikka masala curry paste; 1 bunch coriander, stalks chopped & leaves torn; 1 bunch parsley, stalks chopped & leaves torn; Biriyani Stuffing; ½ brown onion, finely diced; 6 cloves garlic, finely diced; ½ red chilli, finely diced; 1 cup cooked basmati rice; 1 tsp ground cardamom; 1 tsp ground coriander; 1 lemon, juiced & rind sliced into thin strips; ¼ cup almonds, roughly chopped ½ red chilli, finely diced; ¼ cup hemp seeds 1 tbsp olive oil Large pinch sea salt flakes; Large pinch cracked pepper; Roasted Vegetables; ½–1 full cauliflower, cut into floret-sized bits (including the stalk) 6 medium potatoes, cut in quarters; ½ brown onion, cut into quarters 1 tbsp apple-cider vinegar 1 tbsp fennel seeds; 1 tbsp cumin seeds 1 tbsp olive oil Large pinch sea salt flakes Large pinch cracked pepper

www.wellbeing.com.au

A foolproof way to cook the perfect roast chicken, loaded with nutrient-dense vegies and a delicious biryani stuffing with a hemp twist.

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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Ingredients

Chicken
1 whole free-range chicken
½ cup tikka masala curry paste
1 bunch coriander, stalks chopped & leaves torn
1 bunch parsley, stalks chopped & leaves torn
Biriyani Stuffing
½ brown onion, finely diced
6 cloves garlic, finely diced
½ red chilli, finely diced
1 cup cooked basmati rice
1 tsp ground cardamom
1 tsp ground coriander
1 lemon, juiced & rind sliced into thin strips
¼ cup almonds, roughly chopped ½ red chilli, finely diced
¼ cup hemp seeds 1 tbsp olive oil Large pinch sea salt flakes
Large pinch cracked pepper
Roasted Vegetables
½–1 full cauliflower, cut into floret-sized bits (including the stalk) 6 medium potatoes, cut in quarters
½ brown onion, cut into quarters 1 tbsp apple-cider vinegar 1 tbsp fennel seeds
1 tbsp cumin seeds 1 tbsp olive oil Large pinch sea salt flakes Large pinch cracked pepper