| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indian | 4 | servings | |
INGREDIENTS
| 1 | Whole chicken -; (3 1/2 lbs) | |
| === STUFFING === | ||
| 3 | sl | Whole-grain bread; cut into chunks |
| 3 | tb | Extra-virgin olive oil; to 4 |
| 6 | Garlic cloves; peeled, chopped | |
| 2 | tb | Dijon mustard |
| 2 | Dozen unsalted whole pistachio nuts; roasted | |
| === DRESSING === | ||
| Juice of 1 lemon | ||
| 1/2 | ts | Cayenne pepper |
| 2 | tb | Dijon mustard |
| 1 | tb | Dried parsley |
| 1 | ts | Salt |
| 5 | tb | Extra-virgin olive oil |
INSTRUCTIONS
Heat oven to 350 degrees. Wash chicken under cold running water; pat dry with paper towels; place on a rack in an 11- by 14-inch roasting pan. In a large mixing bowl, make stuffing by combining bread, 2 tablespoons olive oil, garlic, mustard, and pistachios; toss well with your hands. Loosely stuff chicken, and return it, untrussed to roasting pan. Stir lemon juice, cayenne pepper, mustard, parsley flakes, and salt together in a small bowl. Pour the mixture over chicken, breast-side up, and drizzle with 2 tablespoons olive oil. Roast breast-side up for 70 to 80 minutes; after 45 minutes, baste with the remaining 1 tablespoon oil. Allow the chicken to rest for 15 minutes before serving. Makes 4 servings. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 336 Calories (kcal); 29g Total Fat; (75% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 889mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Ismail Merchant Converted by MM_Buster v2.0n.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”