PERSIAN CHICKEN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Saute the onion in half the butter for a few minutes, then add the fruits and saute gently for another 5 minutes.
- Season the mixture with cinnamon, salt and pepper, allow to cool.
- Heat the oven to 190°C / 375° F / Gas Mark 5. Stuff the chicken with the fruit mixture.
- Sew the neck flap to keep the moisture in. Rub all over with salt, pepper and remaining butter, wrap in foil and bake in the oven.
- Open the foil after 40 - 45 minutes so the skin will brown and become crisp. The cooking time is approximately 2 hours.
INGREDIENTS
- 2 medium onions, finely chopped
- 100 grams butter
- 50 grams raisins
- 175 grams dried, soaked, stoned and sliced prunes
- 200 grams dried apricots, soaked and sliced
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- 1.75 kgs chicken
4 comments for “Persian Chicken”
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