Ingredients
Ingredients
2 tablespoons rapeseed oil
4 boneless chicken legs, skin left on
250g sausage meat
100g dried apricots, finely diced
8 sage leaves, finely chopped
4 beetroot heads, quartered
1 butternut squash, peeled and cubed
1 large cauliflower, cut into small florets
300ml milk (enough to cover the cauliflower)
250g Button Mushrooms, quartered
Sprinkling of nutmeg.
Method
- Pre-heat your oven to 180°
- Combine the sausage meat, apricots and sage in a bowl then divide the mixture into four. With the chicken leg skin side down on a chopping board, spread the stuffing mixture lengthways down the leg.
- Wrap the meat around the stuffing totally encasing it. Secure with a cocktail stick or skewer.
- Heat the oil, on high, in a large oven proof pan. Seal the stuffed chicken on all sides until it has a nice colour to the skin. Remove from the heat.
- Arrange the beetroot and butternut squash around the meat and drizzle with a little more rapeseed oil. Place in the oven for about 30 minutes. Add the mushrooms to roast in the last 5 minutes of cooking.
- Meanwhile boil the cauliflower in the milk until soft, about 15 minutes. Drain and puree in a food blender.
- Check the chicken is completely cooked through before slicing the legs and arranging each one on a plate. Divide the roasted vegetables between each plate, before adding the cauliflower puree. Add a sprinkle of nutmeg to the puree before serving for an extra spiciness.