Ingredients
3 cloves garlic, crushed
2 spring onions, sliced
2 -3 slices stale sour dough bread, cut into small dice
2 rashers bacon, finely diced
1 tbsp fresh oregano leaves
Zest of 1 lemon
Salt and pepper to taste
1 egg
1 x 1.2kg whole chicken
Directions
Prepare the stuffing by mixing together in a bowl garlic, spring onions, bread, bacon, oregano, lemon zest, salt and pepper. Lightly beat the egg and combine with all the other ingredients plus 1 tbsp of Beerenberg Moroccan Lamb Slow Cooker Sauce.
Fill the cavity of the chicken and tie the legs together.
Generously rub the outside of the chicken with Beerenberg Moroccan Lamb Slow Cooker Sauce, ensuring that it is completely coated.
Set the air fryer to 180°C, timer for 30 minutes.
Line the air fryer basket with a paper liner, place chicken breast-side down in the basket then cook. After 30 minutes, turn the chicken over and reset the timer for a further 35 minutes.
The chicken should be golden and when pierced into the thigh region, juices run clear, if not return to fryer for a further 10-20 minutes.
Rest for 10 minutes before serving.
