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1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp white peppercorns
1 tbsp sea salt
1 tsp ground cinnamon
1 loaf sourdough bread
180ml olive oil
3 med brown onions, diced
250g raisins
4 tea bags
6 cloves garlic, peeled and diced
3 bay leaves
Sea salt
Freshly ground white pepper
5 x 1.2kg chickens
Olive oil

Method

1. Preheat oven to 180C. Grind the cumin, coriander, fennel, pepper and sea salt in a coffee grinder or mortar and pestle to a fine powder. Alternatively, substitute 1 teaspoon of powdered spice for each tablespoon of whole spice.
2.  Add cinnamon to spice mix. Reserve.
3. To make stuffing, cut crust off bread and discard. Tear bread into rough chunks about 20 cent size and toast in the oven until golden brown, about 10 minutes.
4. Increase oven heat to 200C. Heat olive oil, season and gently fry the onion, garlic and bay leaves until soft, about 15 minutes.
5. Place raisins and tea bags in a bowl and cover with boiling water. Soak for 20 minutes, strain away liquid and discard tea bags. Place bread in a large bowl and stir through cooked onions and tea-soaked raisins.
6. Check seasoning then stuff chickens. Place them on roasting trays and drizzle with a little olive oil. Rub spice mix into chicken skin.
7.  Roast in oven for 55 minutes. Allow to rest 20 minutes in a warm place before carving. They can be served cold.

Note: the stuffing can be made in advance but should be cooled completely before the chickens are stuffed.

Recipe from http://www.cuisine.com.au/recipe/roast-spiced-chicken

Popularity: 25% [?]

From http://www.cuisine.com.au/recipe/chicken-soup-with-lime

Ingredients

• 1 chicken, cut into pieces
• 2 onions, sliced
• 5 cardamom pods
• 1 cinnamon stick
• 5 cloves of garlic, cut in half
• 1 cube of chicken stock
• Whole black peppercorns
• Salt
• Water to cover the chicken
• 1 lime

Method

1. Fry the chicken and onions until slightly brown.
2. Put all ingredients except the lime in a large pot.
3. Bring to the boil, then simmer for 20 minutes.
4. Strain the soup and serve as a broth with a squeeze of lime juice.
5. You can fry the leftover chicken pieces and serve them separately.

Popularity: 29% [?]

From Peggy http://www.cookinkids.com/

Peggy is a Wonderful Web Woman - Thanks Peggy

Ingredients:
4 boneless, skinless chicken breasts
1 can Italian tomato soup (or tomato soup and add Italian seasonings)
1 tablespoon vinegar
1-1/2 tablespoon Worcestershire sauce
1/2 tablespoon water
2 tablespoon packed brown sugar

Instructions:
1. Put chicken in a baking dish and bake at 375 degrees for 30 minutes.
2. Mix together the remaining ingredients and pour over chicken. Bake 30 minutes.

Popularity: 48% [?]

Ingredients

Small fresh piece of Ginger (about 2cm long)
2 boneless chicken breasts
1 tbsp vege oil
2 tbsp soy sauce
2 tbsp honey
2 spring onions

Method

1. Peel and skin ginger, then grate or finely chop. We substitute “ginger in a jar” or “ginger in a tube” which you can get at your local Woolies or Coles in the fridge section and use about 2tpsn full.
2. Take any skin off the chicken breast. Cut into slices.
3. Heat oil in a Wok or frying pan over a medium heat. Add chicken.
4. Fry chicken for approx. 5 mins, turning occasionally to brown nicely.
5. In a bowl, mix soy sauce, 50ml water, honey and chopped ginger. Carefully pour mixture into the wok or frying pan.
6. Bring liquid to boil. Cover and simmer for 10 minutes.
7. Cut Tops and Bottoms off Spring Onions. Chop finely.
8. Stir into chicken mixture. Serve.

Serves 2.

PS: We have this as a family meal with brown rice - YUM!

This is my absolute favorite recipes aside from pancakes

Popularity: 49% [?]