Stuffed chicken Tikka


  • 1.2 kg Whole deboned chicken washed and drained
  • 15ml oil
  • 30ml lemon juice
  • 30ml chopped fresh coriander
  • 45gr Kuisine Tikka Rub spice
  • 100gr smoked chicken fillet grated
  • 100gr sliced mushroom


In a bowl mix together spice, lemon juice and oil

Marinate the chicken from inside and outside, leave to marinate preferably overnight or for a few hours.

Preheat oven to 180C, mix the grated fillet with mushrooms and coriander, stuff the chicken evenly and close the openings with toothpicks.

Place into an oven proof dish and pour over the rest of the marinade, cover with a piece of foil.

Cook for 45minutes, remove the foil and grill for another 15minutes.

Serve with savoury or sweet rice.

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