WHAT’S COOKING: Roast chicken with a walnut and date stuffing
Here’s a recipe first published in 2022, delivered to you again while your Food Editor is on leave. A stuffing of walnuts and dates with fynbos herbs makes this fresh way with a roast chicken a class act worth sharing with friends at the dinner table.
This roasting recipe for a chicken stuffed with walnuts, dates, and fynbos herbs was originally published in 2022. The chicken used is a large free-range bird, weighing 2 kilograms, with giblets and wing tips removed. The fynbos herbs used include kapokbos and honeybush for seasoning both the cavity and the outer layer of the chicken.
The stuffing consists of butter, red onion, celery, walnuts, dates, honeybush spice, snowbush spice, breadcrumbs, beaten egg, salt, and white pepper. In addition to the stuffing, the recipe requires preparing a fynbos butter, a glaze, and a sauce. The fynbos butter is made by melting butter with honeybush and snowbush herbs, while the glaze combines butter, nagmaalwyn, prickly pear syrup, spices, garlic powder, salt, and white pepper.
The sauce is made with nagmaalwyn, chicken stock, honeybush spice, salt, and white pepper. This dish is a showpiece, particularly when garnished with fresh fynbos herbs.
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