Chicken Stuffed With Chorizo And Spinach (Recipe)

Ingredients

Two 1.3kg (3lb) chickens

1 pack annatto (also called "chiote") paste

125 ml (4fl oz) olive oil

1/2 tsp toasted cumin

1/2 tsp oregano

2 1/2 tbsp chopped garlic, divided

Four large links of hard dried Spanish chorizo

1 Spanish onion, diced

375g (12 oz) frozen chopped spinach, thawed and drained

60 ml (2fl oz) chicken stock

1/2 tbsp sliced green olives, drained

Salt and freshly ground black pepper

Steps

1.  Rinse the chicken under cold running water and pat dry with paper towels, including the cavities.  In a food processor, combine the annatto paste, olive oil, cumin, coriander, oregano and 1 tablespoon of garlic; puree to a paste.  Wearing plastic gloves (the achiote will stain your fingers), rub the paste inside the chicken under the skin and on the outside.  Marinate in the refrigerator overnight.

2.  Preheat the oven to 190°C, 375°F, gas mark 5.

3.  In a large saute pan over medium-high heat, cook the chorizo and onion for about 5-8 minutes until it starts to brown.  Add the remaining garlic; cook for 2 minutes.  Add the spinach and the chicken stock and cook for another 4-5 minutes. Add the green olives and salt and pepper.  Allow the filling to cool before stuffing the chickens.

4.  Divide the stuffing equally between the cavities of the chickens.  Place them in a roasting pan on top of a wire rack.  Roast for about 1-1 1/2 hours or until the leg meat starts to pull away from the bone.  The internal temperature should reach 100-102°C (160-165°F).  Allow the chicken to stand in a warm place under a tin foil tent for about 20 minutes until ready to serve.

From : Low-Carbo Cooking