Mama’s Chicken Feast

This festive roast chicken brings warmth to your holiday table. Paired with a fragrant, bobotie-inspired stuffing and a touch of Mrs Ball’s chutney, it’s a celebration of local flavours and the holiday season.

Ingredients

• 1 Whole chicken
• 1 Onion (roughly chopped)
• 2 Carrots (roughly chopped)
• 2 Celery sticks (roughly chopped)
• Small bunch of thyme 
• ½ Head of garlic (bruised)
• 30g Softened butter
• Olive oil for drizzling
• Salt and pepper to taste

For the Stuffing

• 1 Onion (finely chopped)
• 2 cloves Garlic (peeled and crushed)
• 5ml Turmeric
• 20ml Masala spice
• 45ml Mrs Balls chutney
• 60ml Sultanas
• 60ml Flaked almonds (toasted)
• 500g Pork Mince (or pork sausage - just remove casing)
• 250ml Stale breadcrumbs
• 1 Egg
• Salt and pepper, to taste
• 1 packet Streaky bacon (optional)

Method

Prepare the roast chicken

1. Preheat the oven to 190°C.
2. Place the onions, carrots, celery, thyme, and garlic in a roasting tray. Drizzle lightly with olive oil and place the chicken on top.
3. Smother the chicken with softened butter, season well with salt and pepper. Place a lemon half and some thyme inside the chicken cavity.
4. Roast in the oven for about 1 hour and 20 minutes or until cooked through and golden brown.

Prepare the stuffing

1. Heat a frying pan with a little olive oil, then sauté the onions and garlic for about 1 minute. Add turmeric and masala and fry for a few more minutes until fragrant and lightly golden.
2. Remove from heat and mix in chutney, sultanas, and flaked almonds. Let it cool slightly.
3. In a bowl, combine pork mince, the sautéed onion mixture, breadcrumbs, and egg. Season with salt and pepper, then mix well using your hands.
4. Roll into golf-sized balls and place on a baking tray. Optionally, wrap each ball with a piece of streaky bacon.
5. Drizzle with olive oil and bake for 30-40 minutes or until golden brown and cooked through.

Serve

1. Serve the roast chicken alongside the stuffing balls.