Stuffed Chicken from the Turkish Cookbook

Name: Stuffed Chicken from the Turkish Cookbook
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 chicken; 0.5 tsp olive oil; 2 cup potatoes; onion; 1 cup medium grain rice; 0.333 cup butter; 60 g onions; 0.5 cup almonds; 0.25 tsp ground cinnamon; 0.25 tsp ground cardamom; 120 g chestnuts; 1 cup dried apricot; 4 garlic cloves; 1.5 tsp dried oregano; 0.125 tsp black pepper; 2 tbsp olive oil

Chicken, potatoes and grain rice roasted in the oven and spiced with cinnamon and cardamom.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 80 min · 100 min total
Difficulty: medium

1
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.
10 min
2
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.
3
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.
1 min
4
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:.
60 min