Layered Poultry Feast Recipe

About this recipe

A high-protein dinner featuring layers of flavorful poultry and eggs, baked to perfection and served with couscous and roasted vegetables.

Ingredients

• 800 g La Carne Classic Whole Smoked Raw Chicken (Frozen)
• 6 pcs Licious Brown Eggs
• 500G Freshos Couscous Semolina
• 500 g Spt Frozen Mixed Vegetables
• 1 pack (330 g) Relish Chicken Thigh Boneless
• 100 g Jk Jeera Powder / Cumin Powder
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 g Dry Fruit Hub Pure & Natural Saffron

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a small bowl, mix 2 tsp cumin powder with 2 tbsp olive oil. Coat the chicken thighs with this mixture and place them on a baking tray.
3. 3. Bake the chicken thighs for 30 minutes, then remove them from the oven and let them cool. Refrigerate if needed.
4. 4. Place the chicken thighs on a separate baking tray and bake for 25 minutes. Let them cool and refrigerate if necessary.
5. 5. Begin baking the turkey in a large roasting pan. Bake at 375°F (190°C) for approximately 2 hours, depending on its size.
6. 6. Meanwhile, hard boil 2 eggs in a small pot of water with a pinch of saffron. Once cooked, peel the eggs and set them aside.
7. 7. Carefully stuff the peeled eggs into the cavity of the baked chicken thighs.
8. 8. Once the chicken thighs have cooled, stuff the egg-filled chicken thighs into the cavity of the chicken.
9. 9. With one hour of cooking time remaining for the turkey, place the stuffed chicken into the cavity of the turkey and continue baking.
10. 10. While the turkey finishes cooking, prepare a bed of couscous according to package instructions and roast a mix of vegetables such as carrots, zucchini, and bell peppers.
11. 11. Once the turkey is fully cooked, remove it from the oven and let it rest for 15 minutes. Serve the layered poultry on the couscous bed with the roasted vegetables.