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Safari chicken

Mike Robinson from Safari Chef with Mike Robinson
Sweet potatoes make a moist and moreish stuffing for tender boned chicken in this traditional Safari recipe from Mike Robinson

Safari chicken

Method

1. Mix the onions, garlic, leek, sweet potato and red pepper together in a large bowl. Stir in the olive oil and season with salt and freshly ground black pepper.

2. Stuff the chicken with the vegetables and then reshape the chicken, pulling the flesh firmly together and securing well with bamboo or metal skewers.

3. Wrap the chicken up in about 3 layers of tin foil and add some fresh tarragon for flavour. Place the chicken into the ground and cover with hot ashes. Leave for about 1 hour 30 minutes, until cooked. Alternatively, barbecue or roast in the oven at 200°C/gas 6 for 1 hour 20 minutes.

Cooks Notes:
To bone the chicken, remove the backbone and neck. Next remove the rib cage by slicing the chicken, being careful not to puncture the skin. Open up the chicken and remove the thighbone so you are only left with the drumsticks and wings. Alternatively ask your butcher to do this, if you prefer.

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Serves: 4

Prep: 1 hr
Cook: 1 hr 30 min

Ingredients
1.5kg chicken, boned
2 red onions, coarsely chopped
2 garlic cloves, finely chopped
1 leek, coarsely chopped
½ sweet potato, diced
1 red pepper, coarsely chopped
2 tbsp Olive oil
salt and fresh ground black pepper
2-3 sprigs of tarragon