Chickens Stuffed with Chorizo and Spinach
The spicy chorizo sausage is a welcome complement to mild roast chicken.
Serves: 12Hands-on: 30 minutesTotal: 10 hours 30 minutesDifficulty: Easy
- 2 chickens (3 lbs. each)
- ¼ cup olive oil
- 2 Tbsp. toasted cumin
- 2 tbsp. ground coriander
- 1 tsp. salt
- 1 tsp. coarsely ground black pepper
- 5 Tbsp. chopped garlic, divided
- 4 large links of hard dried Spanish chorizo
- 1 Spanish onion, diced
- 1 box (12–14 oz.) frozen chopped spinach, thawed and drained
- ½ cup chicken stock
- 2 Tbsp. sliced green olives, drained
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 3 sprigs rosemary
- 2 cinnamon sticks
- Rinse the chickens under cold running water and pat dry with paper towels, including the cavities. Combine the olive oil, cumin, coriander, salt, pepper, and 1 tablespoon of the garlic to create a paste. Rub the paste on the outside of the chickens. Marinate in the refrigerator overnight.
- Preheat oven to 375°F. In a large sauté pan, over medium-high heat, cook the chorizo and onion for about 5 to 8 minutes, until it starts to brown. Add the remaining 4 tablespoons of garlic; cook for 2 minutes. Add the spinach and the chicken stock and cook for another 4 to 5 minutes. Add the green olives and salt and pepper. Allow the filling to cool before stuffing the chickens.
- Divide the stuffing equally between the cavities of the 2 chickens. Place them in a roasting pan on top of a wire rack. Surround with rosemary and cinnamon sticks. Roast for about 1 to 1½ hours or until the leg meat starts to pull away from the bone. The internal temperature should reach between 160 to 165°F. Allow the chicken to rest in a warm place under a tin foil tent for about 20 minutes before carving.