Roast chicken with fig, goats feta & nut stuffing

Gluten free, Sugar Free, Dairy Free, Anti Candida, Diabetic Friendly, Low Carb, High protein

What you’ll need…

• One organic chicken
• Ghee, macadamia or coconut oil – to baste the chicken with
• Himalayan or sea salt
• Cracked black pepper

For the stuffing…

• 3/4 cup fresh herbs, chopped herbs, eg: flat leaf parsley, mint, thyme 3/4
• 1/3 cup fennel tops
• 1/2 – 3/4 cup mixed raw nuts – unsalted –  you can use any nuts that you have handy but I chose:
• 1/4 cup macadamia nuts
• 1/4 cup hazelnuts
• 1/4 cup pistachio’s  (or pine nuts would also make a lovely addition)
• 1 -2 fresh figs, chopped  (or use dried figs if they are not in season, I prefer the wild figs).
• 1 Tbsp. goats feta
• 1/4 cup extra virgin olive or macadamia oil
• 1 Tbsp. lemon rind and juice of 1 lemon
• 1/2 tsp. Himalayan or Celtic sea salt
• Freshly cracked pepper to taste

How to make…

• Roughly chop your fresh herbs and add to a medium mixing bowl along with  the goats feta, figs, lemon juice and rind, oil and salt and pepper
• Add your mixed nuts to a mortar and pestle or food processor and grind to small chunks and add to the herb mix
• Combine ingredients with your hands.
• Place stuffing mix into the bottom of the chicken, until it is full, be sure to pack the chicken firmly with the stuffing mix.
• Lightly grease a baking tray with oil and place chicken onto the tray.
• Baste the chicken skin with coconut oil and season with salt and pepper and a extra lemon rind.

• Bake in a pre heated moderate oven – 180 C for approximately 30 – 45 minutes or until skin is golden brown.
• Cooking time will depend on the size of your chicken and oven speed.
• Serve with freshly steamed green vegetables -such as asparagus, beans and broccoli, drizzle with a little olive oil and or a green salad

Bon Appetit!