Maple mustard stuffed roast chicken

Serves: 6 to 8


1 whole chicken

1 Knorr Seasoning Cube

60g Sunflower oil

1 tablespoon turmeric

1 tablespoon chili powder

1 tablespoon curry powder

1 tablespoon sugar

1 tablespoon soy sauce

2 tablespoons Dijon mustard

½ cup maple syrup

Lime zest

300g potatoes, boiled

300g carrots, boiled

200g broccoli, boiled

2 tablespoons mixed herbs

For the filling:

30g mushroom, chopped

50g spinach, chopped

50g cashew nuts, chopped

½ cup breadcrumbs


1. Melt Astra in a pan and add the chili powder, turmeric, pepper, soy sauce and sugar. Stir for minute and then add the Knorr chicken cube. Take off from heat and keep on stirring till the cube has dissolved. Then, add the mustard, maple syrup and whisk slightly to combine.

2. Meanwhile, prick the chicken with a fork, being careful not to damage the skin. Pour the above seasoning mixture over the chicken and let it marinate in the chiller for one hour.

3. Mix the ingredients for the filling in a bowl. Stuff the cavity of the chicken with the filling and secure with toothpicks.

4. Apply a knob of Astra on a baking tray. Place the chicken on it and roast in a moderate oven for 1 hour. (1800 C)

5. In a separate pan, add a few teaspoons of the remaining marinade and mix in the herbs well. Toss the vegetables in it and serve with the chicken