Stuffed Chicken from the Turkish Cookbook

photo by Food.com


- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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.
-
Buy the book:
- https://www.amazon.com/gp/product/0714878154.
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