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Stuffed Chicken from the Turkish Cookbook
Chef’s Note
“Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || In Bursa, the chicken is served whole and shared around the table. Lamb, rabbit, turkey and other fowl are stuffed whole, the only difference being whether rice or bulgur wheat is used in the stuffing. The liver is usually added, together with currants and pine nuts. || Region: Bursa, all regions”
READY IN:
1hr40mins
SERVES:
4
UNITS:
US
IngredientsNutrition
1 chicken, (5 lb 8oz)
1⁄2 teaspoonolive oil, for oiling
2 cupspotatoes
onion
For the Stuffing
1 cupmedium grain rice
1⁄3 cupbutter
60 gonions, finely sliced
1⁄2 cupalmonds, skinned
1⁄4 teaspoonground cinnamon
1⁄4 teaspoonground cardamom
120 gchestnuts, peeled and crushed
1 cupdried apricot, quartered
For the sauce
4 garlic cloves, crushed
1 1⁄2 teaspoonsdried oregano
1⁄8 teaspoonblack pepper
2 tablespoonsolive oil
Directions
Preheat oven to 160°C/325°F/Gas Mark 3.
To make the stuffing:
Soak the rice in 1 litre (4 1/4 cups/34 fl oz) hot water with 1/4 teaspoon salt for 10 minutes. Drain and rinse.
Heat the butter in a sauté pan over medium heat, add the onion and cook for 3 minutes. Reduce the heat, add the rice and almonds and cook for 7 minutes, stirring continuously. Add 500 ml (generous 2 cups/17 fl oz) hot water, cinnamon, cardamom, ⅛ teaspoon black pepper and 1/4 teaspoon salt. Cook, covered, for 10 minutes. Remove from the heat and rest for 10 minutes. Add the crushed chestnuts and dried apricots, then toss gently.
To make the seasoning oil:
Mix the garlic, dried oregano, black pepper, olive oil and 1/4 teaspoon salt for 1 minute in a bowl. Massage the chicken with this mixture, inside and out.
Oil a roasting pan. Fill the chicken with the stuffing. Put the chicken into the oiled pan. Add the potatoes and onions, 500 ml (generous 2 cups/17 fl oz) water and 1/2 teaspoon salt. Roast in the hot oven for 1 hour, checking regularly. Divide into pieces and serve.
