Stuffed Chicken From The Turkish Cookbook Recipe

Name: Stuffed Chicken From The Turkish Cookbook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 160u00b0C/325u00b0F/Gas Mark 3.
2
To make the stuffing:
3
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.
4
Heat the butter in a saute 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, 1/8 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.
5
To make the seasoning oil:
6
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.
7
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.
8
Buy the book:
9
https://www.amazon.com/gp/product/0714878154.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 chicken, (5 lb 8oz), 1/2 teaspoon olive oil, for oiling, 2 cups potatoes, onion, and more.

Yes, Stuffed Chicken From The Turkish Cookbook falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken From The Turkish Cookbook

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