| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | lb | Chickens; up to 2 |
| 1 | tb | Oil |
| 1 | lg | Onion; peeled and thinly sliced |
| 2 | Cloves garlic; peeled and crushed | |
| 1 | c | Pitted and finely chopped prunes |
| 1 | Apple; cored and chopped | |
| 1 | c | Finely chopped dried apricots |
| 1/2 | c | Raisins |
| 1/4 | ts | Freshly ground black pepper |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground saffron; dissolved in 2 tablespoons hot water (or use turmeric) |
| 1 | ts | Sugar |
| 1/2 | c | Orange juice |
INSTRUCTIONS
Rinse chickens with cold water, pat dry. Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, pepper, cinnamon, saffron water (or turmeric) and sugar. Mix well. Preheat the oven to 350F. Stuff the chickens with the fruit mixture and truss the cavities shut. Place the stuffed birds in a greased oven proof dish or roasting pan and pour in the orange juice. Cover and bake in the oven for 11/2 hours, basting with pan juices, until the meat separates easily from bone. Serve from the oven proof dish or arrange the birds on a serving platter. Spoon juices over the chicken. Pass rice on the side. Recipe by: Serves 4 Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa Montag) on Jan 7, 1998
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