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Rotisserie chicken with apricot, pine nut and freekeh stuffing

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 650
A flavorful roasted chicken stuffed with a fragrant freekeh, apricot, and pine nut mixture, perfect for outdoor cooking enthusiasts.

Ingredients

Main

  • 1.5-2 kg free-range chicken (approximately 1.5-2kg)
  • 1 unit lemon
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 cloves garlic (crushed)
  • to taste salt fine salt
  • to taste pepper black pepper (freshly ground)
  • 100 g freekeh
  • 2 tbsp olive oil
  • 2 tbsp lemon thyme leaves
  • 1 tsp chopped rosemary
  • 1 unit lemon (zested and juiced)
  • 1 medium onion (finely diced)
  • 2 cloves garlic (crushed)
  • 50 g pine nuts (toasted)
  • 50 g dried apricots (chopped)
  • 1 tsp sumac

Instructions 

  • Preheat the barbecue to 200ºC and prepare the rotisserie.
  • Rub the chicken with olive oil, thyme, oregano, and garlic; marinate briefly.
  • Sauté onion and garlic in oil, then cook freekeh with lemon zest, juice, herbs, and water until absorbed (10-15 min). Mix with nuts and apricots, then cool.
  • Stuff the chicken with the freekeh mixture, seal with lemon, and roast on the rotisserie for 70 minutes. Rest before carving.
  • Remove stuffing, carve, and serve hot.

Notes

Ensure the chicken is fully cooked by checking the juices and leg wiggle.
Calories: 650kcal
Cost: $20
Course: Main Course
Cuisine: international
Keyword: chicken, Freekeh, stuffing