Chicken Stuffed with Dried Fruits
I have also made this Persian stuffng for Christmas turkey, using twice the amount.
- 1 chicken, about 3½-4 pounds
- 1 onion, finely chopped Butter or vegetable oil
- ½ pound prunes, soaked, pitted, and chopped
- ½ pound dried apricots, soaked and chopped
- â…“ cup raisins
- 2 apples, peeled, cored, and chopped
- Salt and pepper
- 1 teaspoon ground cinnamon
Instructions:
- Clean and wash the chicken. Fry the chopped onion in 2 tablespoons butter or oil until soft and golden. Add the chopped fruits and the raisins and sauté gently for a few minutes. Season to taste with salt, pepper, and cinnamon.
- Stuff the chicken with some of this mixture, and secure the opening with a toothpick or sew it with thread. Rub the chicken with salt, pepper, and the remaining butter or oil, and place it breast side down in a baking dish. Put the rest of the stuffing in another oven dish and cover with foil. Roast the chicken in a preheated 325°F oven for about 1½ hours, turning the chicken over after 40 minutes. Bake the remaining stuffing for the last 30-40 minutes.
- Serve the chicken surrounded with the extra stuffing, accompanied by rice.