Stuffed Cockerels
Stuffed cockerels are tender mini roast chickens filled with a fragrant mixture of rice, nuts, herbs, and dried fruits. Elegant, juicy, and perfect for family dinners or festive meals.
Ingredients
For the Cockerels
- 4 small cockerels (500–700 g each), cleaned
- 3 tbsp olive oil
- 2 tbsp butter, softened
- Salt & black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 lemon, cut into wedges
For the Stuffing
- 1 cup cooked rice or cooked couscous
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup mushrooms, finely diced (optional)
- ½ cup raisins or chopped dried apricots
- ¼ cup parsley, chopped
- ¼ cup toasted nuts (pine nuts, almonds, or walnuts)
- 2 tbsp olive oil
- Salt & pepper
Instructions
Prepare the stuffing
- Heat olive oil in a pan.
- Sauté onion until soft, then add garlic and mushrooms.
- Mix in cooked rice or couscous, dried fruits, nuts, parsley, salt, and pepper.
- Stir for 2–3 minutes and remove from heat.
Prepare the cockerels
- Preheat oven to 190°C (375°F).
- Pat the cockerels dry with paper towels.
- Rub each one with olive oil + butter.
- Season inside and out with salt, pepper, paprika, garlic powder, and thyme.
Stuff the birds
- Fill each cockerel with the stuffing (do not pack too tightly).
- Place a lemon wedge inside each bird.
- Tie legs with kitchen twine if needed.
Roast
- Place cockerels on a baking tray.
- Roast for 60–75 minutes, depending on size.
- Baste halfway through for extra juiciness.
- They are done when juices run clear and skin is golden.
Serve
- Let rest 5–10 minutes before serving.
- Serve with roasted vegetables, couscous, or a simple salad.
Small Notes :
- You can swap rice with bulgur, quinoa, or bread stuffing.
- Add spices like cinnamon or cumin for a Middle Eastern flavor.
- If skin browns too quickly, cover lightly with foil.
- Leftover stuffing can be served on the side.
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