It appears you are using an older browser. This site will function better if you upgrade to the latest version
This is the way I used to eat roast chicken in France. By slipping tarragon butter under the skin, you not only keep the breast moist, but all that flavour gets absorbed by the chickpea stuffing as well.
Shawarma is the name of the vertical spits of meat you see in Arabic restaurants, normally eaten in pitta bread with tabbouleh, cucumber and tomato and topped with houmous or tahini.
It instantly elevates a casual family dish into something a bit smarter, but without really increasing the work. The twist here is that the lids are cooked separately from the pie filling.
The chorizo, bean and tomato stuffing helps the bird to cook evenly and perfumes the meat as it cooks. Serve it alongside the chicken with some steamed greens or a mixed leaf salad.
This is real feel-good carnival food. There’s nothing demanding about it, but the warmth of the spices punctuated by the fierce heat of the Scotch bonnet chillies always puts a smile on my face.