5 pieces Chicken necks, outer skin only without the centre neck bone, cleaned thoroughly or Chicken breasts, skinned and flattened with a steak hammer
For the filling:
900 g (2 lb) Chicken, minced
1 tsp (2 g) Aniseed (saunf) powder
5 tsp (25 g) Cheese, grated
1 tsp (2 g) Black pepper (kali mirch) powder
1/2 cup (100 g) 3 1/4 oz Butter for basting
1 tbsp (20 ml) Cream
1 Egg
2 tsp (4 g) Garam masala
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
1 1/2 tsp (8 g) Green chilli paste
2 tsp Green coriander (hara dhaniya), chopped
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 Nutmeg (jaiphaf), grated
1/4 cup (30 g) 1 oz Onions, grated
Salt to taste
1 tsp (2 g) Aniseed (saunf) powder
5 tsp (25 g) Cheese, grated
1 tsp (2 g) Black pepper (kali mirch) powder
1/2 cup (100 g) 3 1/4 oz Butter for basting
1 tbsp (20 ml) Cream
1 Egg
2 tsp (4 g) Garam masala
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
1 1/2 tsp (8 g) Green chilli paste
2 tsp Green coriander (hara dhaniya), chopped
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 Nutmeg (jaiphaf), grated
1/4 cup (30 g) 1 oz Onions, grated
Salt to taste
method
1. For the filling, mix all the ingredients and refrigerate for 30 minutes.
2. Divide the mixture into 5 portions and make into balls for stuffing into the breast or neck.
3. Stuff each neck right through with a portion of the mixture and tie a thread on both ends of the stuffed necks. If using breasts, place each ball in the centre of the chicken breast, wrap, shape like a haggis (heart, lungs or liver of sheep) and tie with thread.
4. Heat the oven to 150°C (300°F).
5. Grease the roasting tray; arrange the stuffed necks or stuffed chicken breasts on it and dot with a little butter. Roast for 30-40 minutes, turning constantly and basting with melted butter, until the skins are golden in colour.
6. Remove the threads, arrange the chicken on a serving platter and serve hot with a green salad.
2. Divide the mixture into 5 portions and make into balls for stuffing into the breast or neck.
3. Stuff each neck right through with a portion of the mixture and tie a thread on both ends of the stuffed necks. If using breasts, place each ball in the centre of the chicken breast, wrap, shape like a haggis (heart, lungs or liver of sheep) and tie with thread.
4. Heat the oven to 150°C (300°F).
5. Grease the roasting tray; arrange the stuffed necks or stuffed chicken breasts on it and dot with a little butter. Roast for 30-40 minutes, turning constantly and basting with melted butter, until the skins are golden in colour.
6. Remove the threads, arrange the chicken on a serving platter and serve hot with a green salad.
serving amount
serves: 4 - 5
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