Indian roast chicken & stuffing
SERVES 6 ~ Prep time 25 mins + marinating ~ Cook time 1 hour 50 mins ~ SmartPoints 6 per serving
100g 0% fat natural Greek yogurt
Juice of 1 lemon
2 garlic cloves, crushed
20g fresh ginger, peeled and grated
1 tbsp garam masala, plus an extra 1 tsp
1 tsp each ground cumin, ground coriander and ground turmeric
½ tsp cayenne pepper
1.6kg whole chicken
1 Weight Watchers Mini Plain Naan Bread
3 Weight Watchers Premium Pork Sausages, skinned
150g apple, peeled, cored and grated
1 small onion, grated
1 green chilli, deseeded and chopped
Mix the yogurt, lemon juice, garlic, ginger, 1 tbsp of the garam masala, and the other spices with a pinch of salt.
Remove the skin from the chicken, then coat the bird with the yogurt mix. Marinate in the fridge for 2-3 hours.
Preheat oven to 200°C, fan oven 180°C, gas mark 6.
Place the chicken in a roasting tin and loosely cover with foil. Roast for 45 mins.
Blitz the naan in a food processor to make crumbs.
Stir in the sausage, apple, onion, chilli and 1 tsp garam masala. Roll into 12 balls.
Remove the foil from the roasting tin, add the stuffing balls and roast for 35 mins.
Rest the bird for 30 mins.
Serve 115g meat per person, with 2 stuffing balls.