Bulghur Stuffed Chicken with Asparagus & Baby Carrots

Serves: 3-4    Ready in: 2 hours

1 Whole organic chicken, medium size (Huckleberry recommends Heuvels Free Range Organic Whole Chicken, size available in 10, 12, 14, 16, 18, 20)

Stuffing Ingredients:
1 cup Bulghur Wheat
2 tbsp Sundried Tomatoes, soaked and cut into small strips
2 tbsp Raisins
2 tbsp Rapunzel Black Kalamata Olives, remove stone and cut into pieces
2 tbsp Capers, cut in half
1/2 tsp Organic Thyme
1 tbsp Organics Olive Oil
1 Lemon or lime, zest and juice

Side vegetables:
1 doz Asparagus spears, medium size
2 Bunches baby carrots
1 tbsp Organic Maple Syrup

1. To prepare stuffing: Put bulghur wheat in a bowl and cover with boiling water for 15 minutes. Drain and mix in all other stuffing ingredients.
2. Stuff mixture into chicken. Block cavity with a lemon half and secure with a skewer to keep in place. Rub some olive oil over chicken, sprinkle some extra thyme and roast at 180°C for 1 1/4 - 1 1/2 hours or till chicken juices run clear when pierced with a fork.
3. To prepare the asparagus: Cut off woody ends or remove outer skin from lower end with potato peeler. Blanch spears in boiling salted water over for 30 seconds (to retain bright colour). Drizzle with Citrus Tahini sauce.
4. To prepare the baby carrots: Wash and trim ends of baby carrots and pat dry. Brush with olive oil and arrange on a lightly-oiled baking tray. Drizzle with maple syrup. Roast for 10-15 minutes or until tender.




This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009