1.5kg fesh Chicken
400g fresh peeled tomatoes cut into quarters
30g melted butter
1 bunch flat leaf parsley, finely chopped
1 celery stick, finely chopped
1 preserved lemon, finely chopped
1/2 teasp chilli powder
1/2 teasp cayenne pepper
1/2 teasp ground cumin
Sea salt and ground pepper to taste
100 grams kalamata olives
- Preheat oven to 180C.
- Make the stuffing - mix tomatoes, 1/2 bunch parsley, celery, preserved lemon, spices and half the butter in a bowl.
- Press stuffing mixture into chicken cavity.
- Brush chickens with melted butter then rub the other 1/2 bunch of parsley, sprinke olives, cover with foil and cook for 1-1/2 hours or until tender.
- Serve hot.