Directions:
- Preheat oven to 180 degrees C.
- Grind chillies, fennel seeds, coriander seeds, cumin seeds and salt in food processor until blended to powder.
- Rub the skin and cavity of chicken with garlic.
- Heat oil in wok or frying pan and cook onions for 3 minutes, then add mince and cook until browned, approx 10 minutes.
- Remove from heat and add lime juice, mint and coriander and allow to cool slightly, before stuffing the chicken.
- Secure opening with skewers or tie legs together.
- Brush chicken with oil and rub the skin with spice mixture.
- Bake chicken on roasting rack in baking dish for 30 minutes.
- Remove from oven and baste with coconut milk and pan juices.
- Bake for 40 more minutes, or until tender, basting frequently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1044.68 Kcal (4374 kJ) | ||
| Calories from fat | 649.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.11g | 111% | |
|---|---|---|---|
| Cholesterol | 337.5mg | 113% | |
| Sodium | 351.02mg | 15% | |
| Potassium | 1045.65mg | 22% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 82.15g | 164% | |
| Vitamin C | 71mg | 118% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 27.4mg | 152% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 179.19 Kcal (750 kJ) | ||
| Calories from fat | 111.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 111% | |
|---|---|---|---|
| Cholesterol | 57.89mg | 113% | |
| Sodium | 60.21mg | 15% | |
| Potassium | 179.36mg | 22% | |
| Total Carbs | 2.16g | 4% | |
| Sugars | 0.88g | 20% | |
| Dietary Fiber | 0.55g | 13% | |
| Protein | 14.09g | 164% | |
| Vitamin C | 12.2mg | 118% | |
| Iron | 4.7mg | 152% | |
| Calcium | 15.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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