SLOW ROASTED STUFFED CHICKEN IN A CLAY POT

Start by preparing the stuffing with 500 g of minced pork.

Add chopped spring onions to the minced pork.

Crush a few shison peppers and add them to the minced pork mixture.

If shison pepper is unavailable, suggest using fennel and black peppercorn as alternatives.

Add 1 tablespoon of sesame oil to the mixture for flavor.

Incorporate 1 tablespoon of onion garlic ana seed and ginger into the mixture.

Mix the ingredients together until well combined.

Add chili flakes for residual heat and sesame seeds for crunch.

Render the fat from bacon in a frying pan over medium heat for 7 to 10 minutes until crispy.

Add chopped onions to the bacon and fry for an additional 3 to 4 minutes until sweet and fragrant.

Set the bacon and onion mixture aside to cool completely before adding to the stuffing.

Once cooled, add 1 egg to the stuffing mixture to help bind it together.

Incorporate fresh thyme into the stuffing for added flavor.

Add chopped plantain to the stuffing for sweetness and texture.

Mix all ingredients together until well combined.

Prepare the chicken by lifting the skin over the breast to create a pocket for stuffing.

Stuff the chicken with the pork mixture, ensuring to push it under the skin and into the thighs.

Massage the stuffing into the chicken to ensure even distribution.

Use any remaining stuffing to form a small bowl and suggest grilling or frying it as a side dish.

Prepare a marinade to brush over the chicken before cooking.

Equipment Needed

Dietary

Allergens