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Loading...A whole chicken is rubbed with a warming curry and peri-peri spice blend, then roasted until golden and stuffed with a fragrant rice pilaf studded with roasted groundnuts and tiny dried kapenta fish for deep umami. Lemon, fresh herbs, and Zimbabwean-style curry powder give the bird bright, savory character that pairs beautifully with sadza or a simple green salad.
Prep Time25 mins
Cook Time95 mins
Total Time120 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 42 gFat
- 11 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 4 gSugar
- 48 gProtein
- 780 mgSodium
- 720 mgPotassium
- 90 mgCalcium
- 5 mgIron
- 18 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the spice rub
- 2 tbsp smoked paprika
- 1 tbsp mild curry powder
- 2 tsp ground coriander
- 1 tsp ground ginger
- 4 garlic cloves, minced
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 3 tbsp sunflower oil
- juice of 1 lemon
For the groundnut-rice stuffing
- 1 tbsp sunflower oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken stock
- 1/2 cup roasted unsalted groundnuts, coarsely chopped
- 1/4 cup dried kapenta, soaked 10 minutes and drained
- zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
For the chicken and roasting
- 1 whole chicken (about 4.5 lb), giblets removed
- 2 tbsp softened butter
- 1 onion, peeled and quartered
- 1 lemon, halved
- 4 sprigs fresh thyme
- 1/2 cup water or chicken stock for the pan
To serve
- lemon wedges
- chopped fresh parsley
- maldon salt flakes
Directions
- Make the spice rub by combining paprika, curry powder, coriander, ginger, garlic, salt, pepper, cayenne, oil, and lemon juice in a small bowl to form a thick paste. Pat the chicken dry, rub it all over and under the skin with the paste, and let it rest at room temperature for 20 minutes while you prepare the stuffing.
- Make the stuffing: heat oil in a saucepan over medium heat, sauté the onion for 4 minutes until softened, add garlic and curry powder and cook 1 minute until fragrant. Stir in the rice to coat, then add the chicken stock, groundnuts, and kapenta. Bring to a simmer, cover, and cook 15 minutes off the heat. Fluff with a fork, fold in lemon zest and parsley, and season with salt.
- Preheat the oven to 400°F (200°C). Stuff the cavity of the chicken loosely with the rice mixture (do not pack tightly, as the rice will expand). Tuck the wing tips under, tie the legs together with kitchen twine, and rub the breast and legs with softened butter. Place the quartered onion, lemon halves, and thyme inside the neck cavity or around the bird in the pan.
- Set the chicken on a rack in a roasting pan and pour the water or stock into the base of the pan. Roast for 75 to 90 minutes, basting every 20 minutes with the pan juices, until the skin is deep golden and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Transfer the chicken to a board, tent loosely with foil, and let it rest 15 minutes so the juices settle and the stuffing firms up.
- Spoon any stuffing from the cavity into a serving bowl, carve the chicken, and arrange on a platter with lemon wedges and parsley. Drizzle with the pan juices and finish with a pinch of maldon salt before serving.
Cook’s Notes
- If you cannot find dried kapenta, substitute 2 tablespoons of finely chopped anchovies or skip for a milder stuffing; the groundnuts alone add plenty of richness.
- Do not overpack the cavity or the stuffing will be dense and undercooked in the center; bake any extra stuffing in a small buttered dish alongside the chicken for the last 30 minutes.
- For crispier skin, pat the rubbed chicken dry once more after marinating and start roasting at 425°F for the first 15 minutes, then reduce to 375°F for the remaining time.
- Resting the bird is essential, as the stuffing retains a lot of heat and the juices need time to redistribute for tender meat.
- Serve with sadza (thick maize porridge) and a side of sautéed pumpkin leaves or collard greens to keep the meal authentically Zimbabwean.
