Steamed chicken with parsley stuffing
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Ingredients:
* 1 kg ripe tomatoes, peeled, seeded and chopped
* 1 large bunch flat-leaved parsley, finely chopped
* 2 celery sticks, finely chopped rind of 1 preserved lemon, finely chopped
* ground pepper
* 1/2 teaspoon chilli powder or cayenne pepper
* 2 x 1.4 kg fresh chickens
* 15 g butter
* 2 cups water
* 30 g butter, melted ground cumin, to serve sea Jalt, to serve
Preparation:
(Mix tomatoes, parsley, celery and lemon rind, Season with pepper and chilli.Press stuffing mixture into each chicken cavity and add half of butter to each.Arrange chickens in a baking dish and fill the dish with 2 cups of water.Brush chickens with melted butter, cover with foil and bake. Serve at once.)
Preheat oven to 180°C. Mix the tomatoes with parsley, celery and lemon rind, season with pepper and chilli powder. Press stuffing mixture into each chicken, adding half of butter to each.Place chickens in a baking dish with water, brush with melted butter and cover with foil. Cook for 1/4-1/2 hours, or until tender, Serve at once with little bowls of cumin and sea salt as garnish.
Note: Fresh flat-leaved parsley, also known as continental or italian, is used extensively in Moroccan cooking and is widely available. Avoid using common or curly parsley. The smell and flavour are not as sweet and pungent. HINT During winter months it is better to use tinned tomatoes. For 1 kg tomatoes, substitute 2x425 g tins of whole peeled tomatoes, drained This dish is also good served cold.
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