Wow your Saturday night date with Chef Massimo‘s flavour-packed roast chicken recipe.
Roasted spiced chicken with stuffed tomatoes and five lilies sauce
Spice rub ingredients:
- 1 whole chicken (2 ½ to 3 lb. size)
- 1/2 tsp salt & pepper
- 1/2 tsp fennel seeds
- 1/2 tsp coriander
- 1/2 tsp star anise
- 1/2 tsp pimentón
- 1/2 tsp cardamom
- 1 tsp brown sugar
- 2 tbsp vegetable oil
Five lilies sauce ingredients:
- 1 large onion
- 1 medium leek
- 6 shallots
- 8 garlic cloves
- 2 bunches green onions
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup white wine
- 1 cup chicken stock
- 2 limes (for juicing over the cooked chicken)
- Salt & pepper
Stuffed tomatoes ingredients:
- 6 large vine ripen tomatoes
- 1 1/2 cup long grain rice, steamed
- 1/2 tsp oregano
- 1 bunch green onions, chopped
- 2 tbsp pine nuts
- 2 tbsp raisins
- 3/4 cup feta cheese, crumbled
- Olive oil
- 1 cup strained tomato sauce
- 1/2 cup water
- Salt & pepper, to taste
To make the spice rub: Split the chicken from the back with a large knife, remove the back bone and the breast bones then cover with wrapping paper and pound.
Purchase fresh and fragrant pre-ground spices or mill yourself with a coffee grinder. Mix the powdered spices with the sugar and salt and oil and rub the chicken with it, massaging it well to spread it evenly. Refrigerate for at least eight hours or up to overnight.
To make the sauce & cook the chicken: Julienne the onion, leeks, shallots and garlic. Chop the greens of the green onions up to the part where they turn white then leave them whole.
Preheat oven to 425F. Prep a roasting pan big enough to fit the chicken snugly and add the oil and butter, add all the five lilies and sauté until translucent.
Place the marinated chicken on top of the onions and sprinkle the wine. Place in the oven for 15 minutes and turn the temperature down to 325F. Add the chicken stock and finish cooking for 30 more minutes. Should the chicken become too dark on top, cover with tin foil.
Remove from the oven and rest for at least 15 minutes in a warm place.
Remove the remaining rib bones and cut into quarters, place the sauce in a serving tray, and arrange all the chicken pieces on it and sprinkle with some lime juice.
To make the stuffed tomatoes: Wash the tomatoes and cut the top off about 1/2″ down. Scoop the seeds out of the tomato and salt lightly. Rest them upside down for a few minutes while you prepare the filling.
Preheat a pan and add some oil, the onions, raisins, oregano and pine nuts and sauté for a few seconds to sweat the onions. Add the rice and warm through. Remove from the fire and add the feta cheese. Mix well and then stuff each tomato pressing the rice in gently but firmly. Place the top back on the tomatoes.
Pour the tomato sauce in a baking dish and lay the tomatoes snugly in it. Sprinkle with the water, a good amount of olive oil and some coarse sea salt. Bake at 325F for at least 30 minutes.
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