Roast Chicken with Cumin, Pork and Pistachio Stuffing

• whole chicken↗1

  (about 2 kg)

• grape molasses↗3-4 tbsp tbsp
• chicken stock↗1l l
• butter↗20g g
• ground cumin↗pinch pinch
• ground cinnamon↗½ tsp tsp
• cardamom pods5

  seeds removed and lightly crushed

• ground black pepper↗1 tsp tsp
• ground nutmeg↗½ tsp tsp
• cloves↗3

  crushed

• ground coriander↗½ tsp tsp
• olive oil↗2 tbsp tbsp
• cardamom pods3
• garlic cloves↗2
• cinnamon stick↗1
• зелені виноград↗100g
• виноградний молас↗1 tsp
• фарш зі свинини↗250g
• солоні підсмажені фісташки↗125g

  дрібно подрібнені (можна підсмажити фісташки на сковороді з дрібкою солі, щоб отримати їх)

• фісташкова паста↗50g

  або мелені фісташки

• часникові зубчики↗3

  розчавлені

• імбир↗2.5cm piece

  шматок 2,5 см, тертий

• виноградний молас↗2 tsp
• мелений кмин↗1 tsp
• несолоне масло↗150g

  розм'якшене

Step-by-step instructions

1. 1

   Prepare the stuffing by chopping the ingredients with 1 tsp salt in a food processor, avoiding pureeing – a bit of crunch here and there makes it more satisfying. Taste the seasoning by sautéing 1 tsp of the stuffing and trying it – adjust if needed.

2. 2

   Place a sheet of cling film on a cutting board and spread the stuffing, shaping it into a rough circle slightly smaller than the breast surface to be covered. Make the layer thicker at one end, the lower part of the breast where the meat is thinner – the extra thickness helps retain juiciness and cook evenly. Cover with film and chill for 30 minutes to set.

3. 3

   Preheat the oven to 190 °C/170 °C with convection/gas 5. Pat the chicken dry with a paper towel. Starting at the neck end, lift the skin layer on the breasts with your fingers and gently slip it back to create a pocket for the stuffing. Press down – you need to cover the entire breast meat area with the stuffing, but be careful not to tear the skin.

4. 4

   Make a spice paste by mixing all the ingredients. Generously rub the chicken inside and out with it, then insert the aromatic ingredients into the cavity. Unfold the stuffing, cut it in half and slip half under the skin of each breast, starting with the thin end. Loosely cover the chicken with foil so the spices don’t burn.

5. 5

   Roast the chicken for 1 hour 10 minutes. Mix 3 tbsp grape molasses with 1 tbsp hot water, brush the skin, then raise the oven temperature to 220 °C/200 °C with convection/gas 7 and return the chicken for another 20 minutes to brown the skin. Baste twice more with the molasses at 5‑minute intervals. Check doneness in the thigh and breast – the juices should run clear. Remove the aromatic ingredients from the cavity and set aside (don’t worry if you can’t extract all). Let the chicken rest for 45 minutes in a warm place, uncovered, so the skin stays crisp.

6. 6

   Meanwhile, pour off the fat from the roasting pan (there will be a lot; it can be strained and stored in the fridge for up to a week), leaving the juices. Add a splash of chicken stock and the aromatic ingredients from the cavity to the pan and bring to a boil, then strain into a saucepan. Add the remaining stock, simmer until the volume reduces by half, then stir in 1 tsp grape molasses. Right before serving, add the rested chicken juices to the saucepan and bring the sauce to a boil again. Taste and whisk in butter.