1 whole chicken, 2.5-3 kg
50g of finely chopped garlic
Juice from 2 limes
2 sprigs of thyme
100ml of brandy
Salt to taste
Black pepper to taste.
Filling:
200g of smoked bacon, diced
100g of finely chopped onion
50g of finely chopped garlic
100g of dried apricots, diced
Pepper from the thumb to taste
100g of broccoli florets
150g of cabbage leaves in strips
2 hard-boiled eggs, cut into pieces
50g of chopped parsley
50g of chopped chives
300g of cornmeal
150g of roasted almonds, ground
1 whole chicken, 2.5-3 kg
50g of finely chopped garlic
Juice from 2 limes
2 sprigs of thyme
100ml of brandy
Salt to taste
Black pepper to taste.
Filling:
200g of smoked bacon, diced
100g of finely chopped onion
50g of finely chopped garlic
100g of dried apricots, diced
Pepper from the thumb to taste
100g of broccoli florets
150g of cabbage leaves in strips
2 hard-boiled eggs, cut into pieces
50g of chopped parsley
50g of chopped chives
300g of cornmeal
150g of roasted almonds, ground
Season the chicken with garlic, lime juice, thyme, brandy, salt, and black pepper
Taste and adjust as needed
Let it rest for at least four hours to allow the flavors to meld
Filling:
Sear the bacon, onion, garlic, apricots, and pepper in a pan
Add the broccoli florets and cabbage leaves, then remove from heat
Mix in the hard-boiled eggs, parsley, chives, cornmeal, and almonds
Check the seasoning and adjust as needed
Stuff the chicken with the filling
Reserve any excess filling for serving around the cooked chicken
Bake in a medium oven until golden brown, basting occasionally with brandy
Serve with white rice and the reserved filling.
