|
|
|
 |
|
|
Stuffed Chicken
|
 |
|
1/3 cup Butter or vegetable Oil
1 med Onion, grated
1 tsp. Curry powder
1 Clove garlic, crushed
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1 pinch Powdered saffron
1/3 cup Raisins
1/3 cup Pistachio nuts, chopped
1 3/4 cup Couscous or long grain rice
2 cup Chicken stock
2 small Chickens
1 tsp. Salt
|
1. Heat the butter in a heavy pan and brown the onion, curry powder and garlic, until a smooth paste is formed.
2. Add the stock, saffron, raisins, pistachios, and couscous. Season with the salt, to taste. Cover tightly and simmer over low heat for 15 minutes, until the couscous is half done. Strain off the liquid.
3. Stuff the chickens with the mixture and sew them up.
4. Preheat the oven at 350 degree F. Place the chickens in an oven proof dish and roasted for about 45 minutes, basting occasionally with the cooking juices.
|
 |
Preparation Time: |
Serves: 4 |
| Recipe Origin: India |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 9957 times. |
|
|
|
