CHORIZO & RICE STUFFED ROAST CHICKEN WITH PEDRO XIMÉNEZ ROASTED TOMATOES
SERVES 6
100g unsalted butter, softened
1 garlic clove, crushed
1 tsp smoked paprika
1.8kg whole chicken
1 tbs extra virgin olive oil
600g truss cherry tomatoes
¼ cup Pedro Ximénez (a dark, sticky sherry, from selected bottle shops) Juice of
½ lemon Rocket leaves, to serve
RICE STUFFING
1 tbs extra virgin olive oil
1 dried chorizo, finely chopped
2 eschalots, finely chopped
3 garlic cloves, thinly sliced
½ cup (100g) long grain rice
2 tbs Pedro Ximénez (a dark, sticky sherry, from selected bottle shops)
1 cup (250ml) chicken or vegetable stock
1 cup flat-leaf parsley leaves, chopped
For the rice stuffing, heat 1 tbs oil in a medium saucepan over medium heat. Add chorizo and cook, stirring occasionally, for 4-5 minutes until golden. Add eschalot and garlic and cook, stirring occasionally, for a further 3-4 minutes until softened. Add rice and stir to combine. Add sherry, stir to combine, then add stock
