Prune-stuffed Chicken RecipeOrigin: Israel Period: Modern |
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Though based on a French original (that uses goats' cheese with the prunes) this recipe comes from Israel. Ingredients
750g pitted prunes 
Prune-stuffed Chicken Preparation:Method:Place the prunes in a bowl and pour over enough boiling water to cover. Allow to stand for 1 hour then drain the prunes (reserve the liquid) and set aside. Trim any fat from the chicken and clean it thoroughly inside and out. Pat dry with a tea towel or kitchen paper then sprinkle the body cavity with 1 tsp salt. Use the remaining salt, pepper and paprika to sprinkle over the chicken's skin. Use half the prunes to lighly-stuff the chicken's body cavity then place in an ovenproof casserole and place in an oven pre-heated to 180°C and bake for 40 minutes. Baste at least every 5 minutes with the reserved prune soaking liquid. Add the remaining prunes and the oregano to the pot at this time and continue cooking until the chicken is done (about 40 minutes longer). Plate out and serve immediately. |
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