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Cherry and goat’s cheese-stuffed chicken

Serves 6

In the summer you can use fresh cherries, pitted, instead of dried ones.


  • 1.8kg (4lb) chicken salt and pepper
  • 15g (½oz) butter, softened

For the stuffing

  • 25g (1oz) butter
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 100g (3 ½oz) white breadcrumbs
  • 150g (5 ½oz) creamy goat’s cheese, in chunks
  • 4 tbsp chopped fresh dill
  • 75g (2 ½oz) dried sour cherries, soaked in hot water for 15 minutes then drained


  1. Preheat the oven to 190°C/375°F/gas mark 5. Wash the chicken inside and out and pat dry with kitchen paper. Season inside and out.
  2. Melt the butter for the stuffing in a frying pan and cook the onion until soft but not coloured. Add the garlic and cook for another minute. Tip into a bowl and add the other stuffing ingredients. Gently mix (don’t squash the cheese) and season well. Stuff the bird, place in a roasting tin and smear the butter on the outside. Roast for 1 ½ hours or until cooked through.
  3. Spoon the stuffing into a serving bowl. Serve the chicken with the stuffing, lemon wedges, a cucumber salad and a big bowl of bulgur wheat.

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