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Stuffed Chicken, Cyprus Style

Stuffed Chicken, Cyprus Style recipe image
This American main features Chicken Salt, Vegetable oil or butter 1 teaspoon Ground cinnamon, Blanched, slivered almonds 1 pn Granulated sugar, Raw long-grain white rice 1/2 c Currants. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 242.3
Dietary: Gluten-free
Description
This American main features Chicken Salt, Vegetable oil or butter 1 teaspoon Ground cinnamon, Blanched, slivered almonds 1 pn Granulated sugar, Raw long-grain white rice 1/2 c Currants. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Roasting Chicken Salt
  • 3 tablespoons Vegetable oil or butter
  • 1 teaspoons Ground cinnamon
  • 1/2 cups Blanched, slivered almonds 1 pn Granulated sugar
  • 3/4 cups Raw long-grain white rice
  • 1/2 cups Currants
  • 1/2 cups Dry white wine Melted butter or veg. oil
  • 1 1/4 cups Water
Directions
  1. 1
    Wash and dry the chicken, reserving the liver, and set aside.
  2. 2
    In a medium saucepan,
  3. 3
    heat the oil or butter and saute the almonds and liver, then
  4. 4
    remove with a slotted spoon.
  5. 5
    Chop the liver and set aside with the nuts.
  6. 6
    Add the rice to the fat in the pan and saute over medium
  7. 7
    heat , stirring constantly, then
  8. 8
    pour in the wine, water, salt, cinnamon, and sugar.
  9. 9
    Cover and cook for 12 minutes, or until the rice is almost tender.
  10. 10
    Stir in the almonds, liver, and currants and remove the pan from the heat.
  11. 11
    Spoon the stuffing into the large cavity of the chicken and close tightly with skewers.
  12. 12
    Truss the chicken and brush the surface lightly with melted butter or oil.
  13. 13
    Set in a baking pan, breast side up, and
  14. 14
    bake for 1 1/4 hours, or until tender, in moderate oven (350 F (177ðC)), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings.
  15. 15
    Remove the stuffing from the cavity and transfer to the center of a warm platter.
  16. 16
    Carve the chicken and arrange around the stuffing.
  17. 17
    Serve warm.
  18. 18
    Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice

Nutrition Facts

Servings 6

Amount Per Serving
Calories 242.3kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 2.6g13%
Cholesterol 22.2mg8%
Sodium 22.1mg1%
Total Carbohydrate 13.4g5%
Dietary Fiber 0.2g1%
Sugars 0.2g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, american, baking, blanched, butter, chicken, cinnamon, currants, cyprus, dry, granulated, ground, longgrain, main, melted, oil, raw, rice, salt, sautéing
Read it online: https://www.chefs-mate.com/recipe/stuffed-chicken-cyprus-style-2/