Stuffed Chicken

Instructions

• • Fry onion lightly in oil for 5 minutes, then add the garlic and cook for a further minute. Do not allow it to burn. Tip into a bowl.
  • Finely chop the nuts and sultanas, then add them to the bowl along with the harissa paste, fresh herbs, and a little of the black pepper, and stir well.
  • Add diced PUCK White Cheese and stir again.
  • Loosen the chicken skin. Stuff the mixture between the flesh and skin of the chicken, smoothing the skin back over the stuffing.
  • Season the chicken all over with salt and pepper. Place on a baking tray and bake at 170°C for 20 minutes.
  • Top with PUCK Shredded Mozzarella Cheese and bake for a further 15 minutes until cheese is golden and melted. Check that the meat is well done, before serving.