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Kay Arthur

Dijaj Ala Timman

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CATEGORY CUISINE TAG YIELD
Meats, Grains Femina, Femina1, Meat 4 Servings

INGREDIENTS

1/2 c Basmati or good quality long
grain rice 100 g
1/4 c Ghee, 50 g
1 Onion, chopped fine 50 g
1/4 c Pine nuts or blanched and
silvered 40 g
almonds
30 g Walnuts, chopped
1/4 c Sultanas, or white raisins
50 g
1/2 t Baharat or all spice, 2 g
160 Water
Freshly ground black pepper
and salt to
taste
1 Chicken, 900 g
Salt to taste
Freshly ground black pepper
to taste
35 g Melted butter or ghee
80 Water or light stock

INSTRUCTIONS

CLEAN and wash the rice until the water runs clear. Drain well. Heat
ghee in a pan. Add onion and fry gently until transparent. Stir in
pine nuts or almonds, walnuts and rice and fry for five minutes,
stirring often. Add sultanas, baharat, water, salt and pepper to
taste. Stir well. Cover and cook on low heat for 10 minutes until all
the water is absorbed. Remove from heat and cool. Clean chicken and
wipe dry with paper towels. Fill cavity with rice stuffing and truss.
Rub the chicken with salt and pepper. Melt butter or ghee in a baking
dish. Place the chicken in it and baste well with the butter or ghee.
Add water or stock to the baking dish and roast the chicken in a
moderately hot oven for two-and-a-half hours, basting often with
juices in the dish. Serve the chicken, cut into portions, with the
stuffing piled in the centre of the platter. Juices in the baking  dish
may be skimmed, diluted with a little stock, brought to the boil  and
served separately in a jug  Converted by MC_Buster.  NOTES : Roast
Stuffed Chicken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 102
Total Fat: 12g
Cholesterol: 0mg
Sodium: 788.5mg
Potassium: 308.5mg
Carbohydrates: 15.9g
Fiber: 1.4g
Sugar: 1.9g
Protein: 7.8g


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