| 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 - Lynn_Thomas@prodigy.net"
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.
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