CHICKPEA STUFFED CHICKEN

 

This is my wife’s favourite recipe, she simply loves a cooked chook. She alternates between this and our chicken and brussel sprouts recipe and if I’m in the dog house I will combine the two together and I’m instantly forgiven.

It’s pretty simple to make with delicious results. Honestly, roast chicken at a new level! The chickpeas envelope the chicken juices and garlic and just a hint of lemon. 

 

INGREDIENTS

  • 1 whole chicken
  • 1-2 cans chickpeas (depending on the size of your chicken)
  • 3 cloves garlic
  • 1 lemon
  • 2 tbsp Outlaw multi purpose seasoning (or any mild chicken seasoning)

 

INSTRUCTIONS

  1. Preheat the grill to 200C and set up for two zone cooking.
  2. drain the chickpeas and add to a mixing bowl. Chop the garlic and add to the chickpeas with salt and pepper and mix.
  3. Prepare your chicken and place in a large cast iron pan. Stuff the carcass of the chicken with the chickpeas. 
  4. Season the chicken all over with the Outlaw seasoning, remember the bottom and sides.
  5. Plug the chicken carcass with the lemon and place the pan on the grill on indirect heat.
  6. After half an hour baste the chicken in it’s own juices.  Continue to do this every half hour.
  7. Once the internal temperature of the chicken reaches at least 75°c and has the texture you prefer remove from the grill.
  8. Take the lemon out of the chicken and tip the chickpeas into the cast iron pan with the leftover chicken juices. Allow to grill for a few extra minutes whilst the chicken rests.  At this stage you can give the chickpeas a rough mash with a potato masher or leave them whole.
  9. Carve the chicken and serve with the chickpeas and your favourite vegetables.