View source for Stuffed Chicken, Cyprus Style



== Description ==

== Ingredients ==
* 1	x	Roasting [[Chicken]]
* 3	tbl	[[vegetable oil]] or [[butter]]
* 1/2	cup	Blanched, [[slivered almond]]s
* 3/4	cup	Raw long-[[cereals|grain]] [[white rice]]
* 1/2	cup	Dry [[white wine]]
* 1 1/4	cup	[[water]]
* 	 	[[salt]]
* 1	tsp	Ground [[cinnamon]]
* 1	pch	[[granulated sugar]]
* 1/2	cup	[[currant]]s
* 	 	[[butter]] or [[vegetable oil]] ([[butter]] should be melted)

== Procedures ==
# Wash and dry the [[Chicken]], reserving the liver, and set aside. In a medium saucepan, heat the [[oil]] or [[butter]] and saute the [[almond]]s and liver, then remove with a slotted spoon. Chop the liver and set aside with the [[nuts]].
# Add the [[rice]] to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, [[water]], [[salt]], [[cinnamon]], and [[Granulated sugar|Sugar]]. Cover and cook for 12 minutes, or until the [[rice]] is almost tender. Stir in the [[almond]]s, liver, and [[currant]]s and remove the pan from the heat.
# Spoon the stuffing into the large cavity of the [[Chicken]] and close tightly with skewers. Truss the [[Chicken]] and brush the surface lightly with melted [[butter]] or [[oil]]. 
# Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter.
# Carve the [[Chicken]] and arrange around the stuffing. Serve warm.

[[Category:Almond Recipes]]
[[Category:Cereals Recipes]]
[[Category:Chicken Recipes]]
[[Category:Currant Recipes]]
[[Category:Cypriot cuisine]]
[[Category:Meat Recipes]]
[[Category:Cypriot cuisine]]


[[Category:Rice Recipes]]
[[Category:White rice Recipes]]
[[Category:White wine Recipes]]