Stuffed chicken roast uses a potato-peas filling.
Cooking is done on a stovetop. So you don’t have to turn your oven on.
This yummy preparation goes with a side of green salad.
1 medium chicken
3 medium potatoes
1 cup peas
3 green chillies
1 tsp ginger garlic paste
1/2 tsp pepper powder
1/4 tsp cinnamon powder
1/4 tsp sugar
1 tbsp vinegar
6 tbsp oil
Salt to taste
Few coriander and mint leaves
Clean chicken. Slit lengthwise 2 -3 inches underside. Apply a little salt inside and out.
Mince onion, green chillies and ginger. Chop coriander and mint leaves. Boil peas.
Boil and mash potatoes.
In a pan, heat 2 tbsp oil. Saute onion, chilli and ginger garlic paste till golden brown. Add peas, potatoes, coriander leaves, mint leaves, sugar, vinegar, salt and pepper. Keep stirring for 5 minutes. Allow to cool.
Stuff the chicken with this mixture through the slit. Stitch up slit with a strong needle and thread.
Heat remaining oil in cooker. Add stuffed chicken and brown well on all sides. Add a pinch of salt and 1 cup of water. Close the lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 10 minutes . Open cooker immediately after releasing steam.
Place on stove and allow water to dry out if any.