Free Healthy Recipe - Roast Chicken with Persimmon and Pistachio Stuffing

Dairy free, Low fat, Low GI, Wheat Free

Copyright Penelope Beveridge

This beautiful stuffing is a celebration of all things good. It's the meal to turn out to every occasion. At Christmas you can stuff a turkey instead.

1 tbsp mint, chopped
2 tsp sumac
2 tbsp dried persimmon, chopped
2 tbsp pistachios, slivered
1 tbsp olive oil

Preheat the oven to 200 degrees Celsius.
Remove the chicken from the refrigerator and allow it to come to room temperature before stuffing.

Soak the oats in boiling water for about 30 minutes. Drain off the hot water and rinse thoroughly.

Combine the oats with the other ingredients.
Stuff the chicken with the oat mixture and secure with tooth picks
Brush with olive oil, and place in the oven to cook at 200C for 20 minutes.
Reduce the heat to 180C and cook for a further 40 minutes. Remove from the oven and leave to rest for 10 minutes before carving.

For information on where to source Persian ingredients visit

Makes 4 servings

Scale recipe to serves

Prep Time: 40 mins
Cooking Time: 100 mins
Ready in: 150 mins

Suitable for:
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