Ingredients
Method
1.Preheat oven to 240°C (220°C fan-forced).
2.Rinse chickens under cold water; pat dry inside and out with paper towel.
3.Place chickens in a shallow dish. Rub with half the oil, then ras el hanout. Cover; refrigerate 3 hours.
4.Meanwhile, in a small saucepan of boiling water, cook lentils for about 15 minutes, or until almost tender; drain.
5.In a small frying pan, heat half the remaining oil; cook lentils, pancetta, onion and nuts, stirring, for about 2 minutes, or until onion softens. Transfer to a medium bowl; cool. Soak bread in milk for 30 seconds; squeeze out excess milk. Add bread, currants and sage to lentil mixture, season; mix well.
6.Fill chickens’ cavity with lentil mixture; tie legs together with kitchen string, tuck wing tips under. Season.
7.In a large frying pan, heat butter over medium heat; cook chickens, turning, for about 5-10 minutes or until browned lightly all over. Transfer to an oiled wire rack in a medium flameproof baking dish.
8.In a medium bowl, combine potato and remaining oil; season; place potato around chicken. Roast, uncovered, for about 30 minutes or until chicken is cooked. Remove chicken from dish, cover; rest 10 minutes. Roast potatoes for a further 10 minutes or until browned and tender. Remove potato from dish; cover to keep warm.
9.Skim fat from dish; heat dish over high heat, pour in wine. Bring to the boil, stirring. Add stock; boil, uncovered, for about 5 minutes, or until reduced by half. Strain sauce into heatproof jug.
10.Serve chicken with potatoes and sauce.
Don’t over stuff the chickens as this will affect the cooking time.
Note
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