| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Basmati or good quality long grain rice; (100 g) |
| 1/4 |
c |
Ghee; (50 g) |
| 1 |
sm |
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 |
ts |
Baharat or all spice; (2 g) |
| 160 |
ml |
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 |
ml |
Water or light stock |
INSTRUCTIONS
FOR THE RICE STUFFING
TO FINISH
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.
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