Stuffed Chicken From The Turkish Cookbook

• 1 chicken, (5 lb 8oz)
• 1/2 teaspoon olive oil, for oiling
• 2 cups potatoes
• onion
• For the Stuffing
• 1 cup medium grain rice
• 1/3 cup butter
• 60 g onions, finely sliced
• 1/2 cup almonds, skinned
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 120 g chestnuts, peeled and crushed
• 1 cup dried apricot, quartered
• For the sauce
• 4 garlic cloves, crushed
• 1 1/2 teaspoons dried oregano
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil

1. Preheat oven to 160u0b0C/325u0b0F/Gas Mark 3.
2. To make the stuffing:
3. Soak the rice in 1 litre (4 1/4 cups/34 fl oz) hot water with 1/4 teaspoon salt for 10 minutes. Drain and rinse.
4. Heat the butter in a saute pan over medium heat, add the onion and cook for 3 minutes. Reduce the heat, add the rice and almonds and cook for 7 minutes, stirring continuously. Add 500 ml (generous 2 cups/17 fl oz) hot water, cinnamon, cardamom, 1/8 teaspoon black pepper and 1/4 teaspoon salt. Cook, covered, for 10 minutes. Remove from the heat and rest for 10 minutes. Add the crushed chestnuts and dried apricots, then toss gently.
5. To make the seasoning oil:
6. Mix the garlic, dried oregano, black pepper, olive oil and 1/4 teaspoon salt for 1 minute in a bowl. Massage the chicken with this mixture, inside and out.
7. Oil a roasting pan. Fill the chicken with the stuffing. Put the chicken into the oiled pan. Add the potatoes and onions, 500 ml (generous 2 cups/17 fl oz) water and 1/2 teaspoon salt. Roast in the hot oven for 1 hour, checking regularly. Divide into pieces and serve.
8. Buy the book:
9. https://www.amazon.com/gp/product/0714878154.

chicken, olive oil, potatoes, onion, grain rice, butter, onions, almonds, ground cinnamon, ground cardamom, chestnuts, apricot, garlic, oregano, black pepper, olive oil

Taken from www.food.com/recipe/stuffed-chicken-from-the-turkish-cookbook-538708 (may not work)