Stuffed Chicken from the Turkish Cookbook

READY IN: 1hr 40mins




  • 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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