Spicy Baked Chicken With Stuffing Recipe

This international Spicy Baked Chicken With Stuffing Recipe is a healthy and low-cost recipe from The Thursday Night Feast and Good Plain Meals Cookbook.

| January/February 1978

Try this Spicy Baked Chicken With Stuffing Recipe for a healthy and inexpensive international meal.

Spicy Baked Chicken With Spices and Stuffing Recipe

1 large roasting chicken or 1 large chicken cut into pieces
1 teaspoon sea salt
1/4 teaspoon black pepper

Wash chicken well. Rub with salt and pepper inside and out.

3 tablespoons butter
1/4 cup almonds, chopped fine or slivered
1/4 cup raisins
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon saffron or 1/2 teaspoon turmeric
1/4 teaspoon cloves
1/4 teaspoon black pepper
1 tablespoon honey
3 to 4 cups cooked rice

Heat a small cast-iron skillet over medium heat. Add and melt butter. Add almonds, stirring and trying them for two to three minutes until they're just brown. Remove from heat. Add spices (which should be fresh ground, if possible), raisins, and honey . . . and mix well. Then stir into rice in a large bowl. Stuff chicken with rice, bind for easy turning, and place on a rack. (Or, if working with a cut-up bird, place stuffing in a baking dish and cover with chicken pieces.) Bake at 325 degrees for 20 to 30 minutes (until partly done).

2 teaspoons coriander seeds
1 teaspoon cardamom, slightly crushed
1/2 teaspoon cumin seeds
1/4 teaspoon saffron
1/2 teaspoon cinnamon
1/2 teaspoon cloves
4 or 5 black peppercorns, parched and crushed

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