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1 medium-size chicken (about 1½ a kilo)
300 gr. mushrooms (wild ones if you can get them)
12 dried apricots
12 dried figs
½ coffee-cupful raisins
½ coffee-cupful sultanas
6 prunes, stoned
1 teacupful long-grain rice
1 coffee-cupful dill, finely chopped
3 onions, finely chopped
1 tumbler dry white wine
salt, pepper, pinch of cinnamon, pinch nutmeg
1 teacupful olive oil
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Wash the chicken well and dry inside and out. Mix a little salt and pepper in a saucer and rub it all over the bird.
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Prepare the stuffing. Heat the oil in a deep pan and sauté the onions. Add the dried fruit, finely diced, together with the raisins, sultanas and mushrooms. Cook for 5 minutes. |
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Add the rice and the dill. Bring to the boil and quench with wine. Leave to simmer for 10 minutes. Season with salt, pepper and spices.
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Stuff the chicken and close the hole with a couple of toothpicks. Arrange any left-over stuffing around the bird in the baking dish. |
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Roast for 1 hour and 15 minutes, adding water if necessary. Serve together with roast potatoes.
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