Chicken with Dried Fruit recipe
information
This is a Middle-Eastern speciality made from various mixed fruit, paprika and soup vegetables and most importantly a good, succulent chicken.
ingredients
1 chicken weighing approx 1.4 kg (3 lbs)
150 g (5 oz) 3/4 cup stoned (seeded) prunes
3/4 cup (150 g) 6 oz dried apricots
1 tbsp sultanas (golden raisins)
350 ml (12 fl oz) 1 1/2 cups water
4 rusks
3 tbsp single (light) cream
1 egg
2 tbsp brandy
1 tart apple
2 tsp paprika
2 pinches white pepper
2 pinches salt
3 tbsp clarified butter
small quantity soup vegetables
150 g (5 oz) 3/4 cup stoned (seeded) prunes
3/4 cup (150 g) 6 oz dried apricots
1 tbsp sultanas (golden raisins)
350 ml (12 fl oz) 1 1/2 cups water
4 rusks
3 tbsp single (light) cream
1 egg
2 tbsp brandy
1 tart apple
2 tsp paprika
2 pinches white pepper
2 pinches salt
3 tbsp clarified butter
small quantity soup vegetables
method
1. Bring dried fruit and water to the boil, then drain, reserving water.
2. Crumble rusks and mix with cream, egg and brandy.
3. Peel, core and chop apple, before combining it with dried fruit and rusk mixture.
4. Preheat oven to 200°C (400°F) gas mark 6.
5. Wash and dry chicken; rub both inside and out with paprika and pepper, salting inside only.
6. Fill chicken with half the fruit stuffing, sew up, truss, place in roasting pan and pour melted clarified butter over.
7. Roast for 1 1/4 hours.
8. Wash and chop soup vegetables, then simmer in reserved cooking water with chopped giblets for 20 minutes.
9. Strain stock; add remaining fruit and simmer for 10 minutes.
10. Keep chicken warm.
11. Deglaze roasting pan with stock and fruit mixture, and pour over chicken.
2. Crumble rusks and mix with cream, egg and brandy.
3. Peel, core and chop apple, before combining it with dried fruit and rusk mixture.
4. Preheat oven to 200°C (400°F) gas mark 6.
5. Wash and dry chicken; rub both inside and out with paprika and pepper, salting inside only.
6. Fill chicken with half the fruit stuffing, sew up, truss, place in roasting pan and pour melted clarified butter over.
7. Roast for 1 1/4 hours.
8. Wash and chop soup vegetables, then simmer in reserved cooking water with chopped giblets for 20 minutes.
9. Strain stock; add remaining fruit and simmer for 10 minutes.
10. Keep chicken warm.
11. Deglaze roasting pan with stock and fruit mixture, and pour over chicken.
serving amount
serves 4
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