Day 130: Spice-rubbed Roast Chicken stuffed with Falafel and Greek Salad

Conclusion: the roast chicken stuffed with crumbled falafel was a stupendous success.

I decided that since the bird had already been given a middle Eastern theme, I’d dress it up a little with a rub – a paste made with 2 Tbsp. olive oil, a crushed clove of garlic1 tsp. cumin, 1 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. pepper and 1/4 tsp. allspice. (Mashing it together proved once and for all that my mortar and pestle is useless. Pretty, but the smooth marble does not promote grinding; it rather allows everything to slide around unless you directly bash it with the end of the pestle. I’ve seen those coarse ones at Winners for under $20, and imagine they’d do a much better job of it.)

I’ll spare you the photo of the goopily rubbed raw chicken. It just doesn’t look appetizing at all. But after an hour and a half in the oven:

Huge success. The rubbed-down crispy skin was fantastic paired with the falafel stuffing, which was admittedly mushy, but in the best possible way, all loosened up by the chicken juices. I could hardly contain myself from picking at the crispy bits coming out of the bird and in the bottom of the pan. OK, I didn’t restrain myself at all.

To go with it, a Greek salad. Chopped tomato, cucumber, slivered purple onion, crumbled feta, tossed with a balsamic vinaigrette – Newman’s Own Balsamic Vinaigrette makes a perfect Greek salad dressing, but I don’t buy bottled salad dressings since they’re so easy to make – particularly balsamic vinaigrette.

Greek Salad

2 tomatoes, chopped
1/2 English cucumber, chopped
1/2 small purple onion, slivered or finely chopped
1/2 cup crumbled feta (or as much or as little as you like)

Balsamic vinaigrette:
equal parts balsamic vinegar and canola or olive oil
a small squirt of Dijon mustard
a small clove of garlic, pressed (or bash it and leave it in the jar to infuse the dressing, but don’t let it pour out when you top your salad)
drizzle of honey or maple syrup


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18 comments on “Day 130: Spice-rubbed Roast Chicken stuffed with Falafel and Greek Salad

  1. robyn
    May 10, 2008 at 5:21 pm

    Why do your roast chickens always look so gigantic? What kind do you buy? I alway buy the ‘fryers’, as they’re usually 2 for $11 at Superstore……I can never find actual roasting chickens.

  2. Dana McCauley
    May 10, 2008 at 8:26 pm

    i must try this falafel stuffing sometime when Martin is out of town (he’s allergic to all legumes including chick peas. Sigh.)

    You are inspired Miss Julie!

  3. Chesa
    March 15, 2009 at 1:22 pm

    I just started reading your blog, but I have to say, this is the most delicious thing ever and will now be a regular fixture as it was simple and came out looking exactly like yours! Crunch falafel falling out, mushy on the inside, sooooo good! Thanks for the great idea!

  4. Cate
    May 7, 2010 at 3:51 am

    Glad to see you don’t put lettuce in your Greek salad like some North Americans do. When I make mine I just make a vinaigrette of lemon juice and olive oil, plus add some dried oregano or thyme and black Greek olives. And of course salt and pepper.

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    This page has a horrible amount of spam on it. And where’s the recipe for the falafel stuffing?

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    May 16, 2012 at 7:16 pm

    Hey Julie, I lost my fave balsamic vinaigrette recipe and googled to see if you had one. This entire dinner looks fantastic!

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