Stuffed chicken with potatoes

Stuffed chicken with potatoes

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 chicken, boned but kept whole
6 baby potatoes
2 tablespoons vegetable oil

Stuffing

Quantity Ingredient
1/4 cup chicken, cooked and finely diced
1/2 cup pine nuts, toasted
1/2 cup white rice, washed until clear
1 teaspoon ground cinnamon
1 teaspoon sea salt
1/2 cup walnuts, crushed

Method

  1. Wash and clean the chicken, then pat dry with paper towel.
  2. Wash the potatoes but leave the skins on. Par-boil the potatoes in a saucepan of boiling water until cooked. Remove them from the water and allow to cool. Peel and halve the potatoes and set aside.
  3. Mix the stuffing ingredients in a bowl until well combined. Fill the cavity of the chicken with the stuffing, then sew up the opening with a needle and thread.
  4. Place the chicken in a large saucepan, cover the bird with water, then simmer over low heat for 1 hour.
  5. Meanwhile, preheat the oven to 180°C.
  6. Transfer the chicken to a baking dish, surround it with the potatoes, then drizzle with the oil and a few tablespoons of the chicken poaching liquid.
  7. Bake for 1 hour, or until the chicken has browned, basting regularly with the pan juices.
Tags:
Jewish
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