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ISR: Kasha-Stuffed Chicken




Source of Recipe


"Middle Eastern Cookery", by Eva Zane


Recipe Introduction


This recipe uses Kasha Pilaf as a stuffing -- see separate recipe.

* Exported from MasterCook *

Kasha-Stuffed Chicken

Recipe By : Eva Zane
Serving Size : 6 Preparation Time :0:00
Categories : Chicken, Israeli

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 recipes kasha pilaf
-- (see separate recipe)
1 chicken (5 to 6 lb)
giblets from chicken
1 1/2 cups dried pitted prunes
3 tablespoons sugar
water
3 tablespoons rendered chicken or goose fat
2 onions -- minced
3 celery stalks -- minced
3 tablespons parsley -- minced
cooked giblets -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
reserved kasha pilaf
reserved prunes -- drained and minced
-- (reserve juice)
1/4 cup Sabra*
1/2 teaspoon paprika
2 tablespoons Sabra*
2 cups hot cooked fine noodles
cherry tomatoes -- for garnish

Prepare and set aside the 1-1/2 recipes of kasha pilaf (see separate recipe).

Prepare the chicken for roasting. Boil the giblets from the chicken in water until tender. Remove from water, mince, and set aside. Boil prunes with sugar and water to just cover until tender and set aside.

In chicken or goose fat, saute onions, celery, parsley, and minced giblets until tender. Add pepper and salt to taste, cook for another minute. Add and blend well, the reserved kasha pilaf, the reserved prunes, 1/4 cup of the Sabra, and paprika. Adjust with salt and pepper to taste and stuff chicken with half the kasha mixture. Place in roasting pan and roast in 450 degree F. oven 15 minutes. Lower heat to 350 degrees F. and continue roasting 1 hour or until tender basting often with pan juices and 1/4 cup reserved prune juice.

Pack the remaining kasha pilaf mixture into 6 (1/2 cup) buttered molds. Last 30 minutes of roasting, place molds in pan of hot water and bake in oven with chicken. Remove chicken from oven, scoop out stuffing and set aside. Pour over chicken and return to oven to keep warm: 2 tablespoons Sabra. Toss into stuffing the hot cooked noodles. Place in heated serving bowl.

Remove chicken to heated platter

*Judi's Note: Sabra is a liqueur imported from Israel made with oranges from Jaffa. If it is not available, use an orange-based liqueur instead.


Cuisine:
"Israeli"

Source:
"Middle Eastern Cookery"

S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"

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