Chilli and Pumpkin Chicken

Chilli and Pumpkin Chicken

Serves 4
35 minutes
1 chicken, approximately 1.2kg
1 cup ricotta
125 grams pumpkin, grated
1 teaspoon Garlic Cold Blended Paste
1 teaspoon Lightly Dried Chilli
1 teaspoon Lightly Dried Coriander
1 lemon or lime, zested and juiced
Salt and pepper, to taste
100 grams bacon bits, optional
Culinary Spray Tan
2 teaspoons Oil
1 teaspoon turmeric powder
1/2 teaspoon salt

Place all ingredients except for chicken and culinary spray tan ingredients in a bowl, mix and season to taste. Add bacon bits now if you have decided to use some.


Place whole chicken on chopping board, and using your chicken scissors or paring knife, cut the chicken down the back bone, to one side of the spine. Open chicken and break breast bone to get it to lay flush on the chopping board. 


Now using your hand, loosen the skin of the chicken to make pockets for your stuffing, loosening all the way down to the drumstick and thigh. 


Once you have created an ‘envelope’, use a tablespoon to put stuffing between the skin and the flesh, pushing it all the way down to the drumstick and thigh, also covering the breast. 


Mix together the culinary spray tan ingredients to form a paste, then rub over the outside of the chicken.


Reshape chicken if necessary, and then place on a baking sheet or tray and cook for approximately 25 minutes, or until the chicken is cooked. 

Products in this recipe
These Gourmet Garden Products are featured in this recipe