Spicy Baked Chicken With Stuffing Recipe

article image
Photo By Fotolia/dream79
Try this international Spicy Baked Chicken With Stuffing Recipe for your next meal.

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.

Stuffing:
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).

Masala:
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

While chicken is roasting, mix masala spices well (again,
they should be fresh ground it possible). Set aside.

4 tablespoons vegetable oil
1 yellow onion, minced
3 thin slices ginger, minced

Heat a small cast-iron skillet over medium-high heat. Add
oil, and heat it until a small piece of onion sizzles in
it. Add onions and ginger, stirring and frying them five to
ten minutes until just tender. Mix with spices and spread
paste over partly baked chicken. Continue to bake for 40 to
50 minutes until done (if you’re roasting your chicken
whole, baste it occasionally with drippings), and serve
hot. Serves six.


Reprinted by permission from The Thursday Night Feast
and Good Plain Meals Cookbook, a $9.95 paperback
by Sigrid M. Shepard, copyright© 1976 by the
author. Distributed to bookstores in the U.S. by Bookpeople,
Berkeley, California and in Canada by J.J. Douglas Ltd.,
Vancouver, B.C., and available from MOTHER’s
Bookshelf.


Read more about international foods: Try These International Recipes for Weeknight Dinners.