World Cuisine

  • 100 ml (3½ fl oz) olive oil
  • 1 whole chicken, about 1.5 kg (3½ lb)
  • 150 g (5 oz) chorizo sausage, chopped
  • 1 onion, finely chopped
  • 300 g (10 oz) cornbread, torn into large chunks
  • 200 ml (7 fl oz) hot chicken stock
  • 2 fresh jalapeño or poblano chillies, deseeded, if liked
  • 1 tablespoon chopped shallot
  • juice of ½ lime
  • 50 g (2 oz) spinach leaves
  • large handful of coriander leaves
  • 2 teaspoons honey
  • salt and pepper

Rub a little of the oil over the chicken and season well. Place in a shallow baking dish and roast in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes, then a further 20 minutes per pound, or until the juices run clear when the thickest part of the chicken thigh is pierced with a sharp knife.

Meanwhile, heat 1 tablespoon of the oil in a frying pan, add the chorizo and cook for 3 minutes until lightly crisp, then transfer to a bowl. Add the onion to the pan and cook for 5 minutes until softened. Add the onion and cornbread to the chorizo and mix together, then place in a lightly greased medium-sized baking dish. Pour over the stock, cover with foil and bake in the oven with the chicken for 10 minutes, then remove the foil and cook for a further 10 minutes, or until crispy on top.

Rub a little oil over the chillies, then cook under a preheated hot grill for 5 minutes, turning frequently, until charred. Place in a plastic food bag, seal and leave for 5 minutes until cool enough to handle. When cool, peel away the blackened skin and remove the seeds and membrane. Place the flesh in a food processor or blender with 5 tablespoons of the oil and the remaining ingredients and whizz until smooth, then season. Serve with the roast chicken and stuffing.

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