Stuffed Chicken from the Turkish Cookbook

Name: Stuffed Chicken from the Turkish Cookbook
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 1 chicken, (5 lb 8oz); 1/2 teaspoon olive oil, for oiling; 2 cups potatoes; onion; 1 cup medium grain rice; 1/3 cup butter; 60 g onions, finely sliced; 1/2 cup almonds, skinned; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 120 g chestnuts, peeled and crushed; 1 cup dried apricot, quartered; 4 garlic cloves, crushed; 1 1/2 teaspoons dried oregano; 1/8 teaspoon black pepper; 2 tablespoons olive oil

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Recipe by Food.com

Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || In Bursa, the chicken is served whole and shared around the table. Lamb, rabbit, turkey and other fowl are stuffed whole, the only difference being whether rice or bulgur wheat is used in the stuffing. The liver is usually added, together with currants and pine nuts. || Region: Bursa, all regions

READY IN: 1hr 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

chicken, (5 lb 8oz)
¹⁄₂

teaspoon olive oil, for oiling
2

cups potatoes
onion
For the Stuffing
1

cup medium grain rice
¹⁄₃

cup butter
60

g onions, finely sliced
¹⁄₂

cup almonds, skinned
¹⁄₄

teaspoon ground cinnamon
¹⁄₄

teaspoon ground cardamom
120

g chestnuts, peeled and crushed
1

cup dried apricot, quartered
For the sauce
4

garlic cloves, crushed
1 ¹⁄₂

teaspoons dried oregano
¹⁄₈

teaspoon black pepper
2

tablespoons olive oil

DIRECTIONS

Preheat oven to 160°C/325°F/Gas Mark 3.
To make the stuffing:
Soak the rice in 1 litre (4 1/4 cups/34 fl oz) hot water with 1/4 teaspoon salt for 10 minutes. Drain and rinse.
Heat the butter in a sauté pan over medium heat, add the onion and cook for 3 minutes. Reduce the heat, add the rice and almonds and cook for 7 minutes, stirring continuously. Add 500 ml (generous 2 cups/17 fl oz) hot water, cinnamon, cardamom, ⅛ teaspoon black pepper and 1/4 teaspoon salt. Cook, covered, for 10 minutes. Remove from the heat and rest for 10 minutes. Add the crushed chestnuts and dried apricots, then toss gently.
To make the seasoning oil:
Mix the garlic, dried oregano, black pepper, olive oil and 1/4 teaspoon salt for 1 minute in a bowl. Massage the chicken with this mixture, inside and out.
Oil a roasting pan. Fill the chicken with the stuffing. Put the chicken into the oiled pan. Add the potatoes and onions, 500 ml (generous 2 cups/17 fl oz) water and 1/2 teaspoon salt. Roast in the hot oven for 1 hour, checking regularly. Divide into pieces and serve.
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