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Fried Christmas chicken with nut-fruit filling
Pure enjoyment of this roast Christmas chicken with a nut-fruit filling.
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Ingredients
- 1 rolling fresh white bread
- 2 medium oranges cleaned up
- 4 cm fresh ginger
- 95 g unsalted roasted almonds container 190 g
- 100 g dates without pit bag of 250 g
- 100 g dried apricots bag of 250 g
- 2 el baharat spice mix spice melange by Jonnie Boer
- 5 toe garlic
- 1 French free range chicken approx. 1.2 kg, at room temperature
- 3 el traditional olive oil
- 750 g red cherry potatoes bake, coolers, party favorite
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C.
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Break the bread rolls into pieces and cut into bread crumbs in the food processor. Spoon into a large bowl.
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Grate the orange zest of the oranges. Press out 1 fruit. Peel the ginger and cut roughly.
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Put half of the orange zest with the juice, the ginger, almonds, dates, apricots, baharat and garlic cloves in the food processor and grind.
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Mix through the breadcrumbs and season to taste with pepper and salt. Fill the cavity of the chicken with it.
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Slice the remaining garlic cloves. Mix half of the garlic with the rest of the orange zest, the rest of the baharat, oil, pepper and salt.
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Carefully loosen the skin of the already filled chicken on the chest and legs, by placing your fingers under the skin from the neck.
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Put half of the baharat oil mixture under the skin on the meat of the chicken. Spread the herbs gently and evenly with your fingers.
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Spread the rest of the baharat oil mixture over the outside of the chicken.
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Mix the rest of the oil and the rest of the garlic through the potatoes. Put the chicken in the roasting bag and place on a baking sheet covered with parchment paper.
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Roast in the middle of the oven for about 70 minutes. After 45 minutes, put the potatoes next to it.
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Remove the chicken from the roasting bag (watch out, this is hot!) And serve with the potatoes and the chicken gravy from the bag. Yummy! .
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Nutrition
1.075Calories
Sodium9% DV220mg
Fat78% DV51g
Protein96% DV48g
Carbs33% DV99g
Fiber60% DV15g
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