Name: Middle EasternnSpiced Cockerelnwith Roasted Roots
Cook time: 3 h
Yield: 6
Ingredients: 3 smoked garlic cloves, crushed; 1tsp baharat spice blend; 100g butter, softened; 3kg cockerel (capon); 4 clementines, halved; 750g carrots, peeled and quartered; 750g parsnips, peeled and quartered; 2tbsp olive oil; FOR THE STUFFING; 250g quick-cook spelt; 900ml hot chicken stock; 2tbsp olive oil; 3 red onions, finely sliced; 2tsp baharat spice blend; 75g pistachio kernels, roughly chopped; 75g dried cherries; 2tbsp sour cherry harissa, we used Belazu; 2tbsp roughly chopped dill; 1tbsp roughly chopped mint leaves; FOR THE GRAVY; 600ml chicken stock; 60ml pomegranate molasses; 1tbsp cornflour

VMG Recipes

Middle Eastern Spiced Cockerel with Roasted Roots