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Ingredients
- 1 x Chicken, about 1-1/2 kilos (3-1/2 lb)
- 225 gm (7+ ounce.) minced beef
- 1 lrg Onion, minced
- 4 x Cloves garlic, minced
- 1 x Lemon, rind of, minced
- 6 Tbsp. Half-cooked rice
- 85 gm (3 ounce.) minced almonds
- 2 Tbsp. Parsley, minced
- 1 1/2 tsp Salt
- 1 1/2 tsp Pepper
- 1/2 c. Oil
- 2 tsp Sweet paprika
Directions
- POST. This food writer, Daniel Rogov, is known for printing a lot of non-kosher recipes (to the dismay of a lot of JP readers), so I will spare you the French recipe (that uses goat cheese!). In all cases, I've changed butter to margarine and converted the metric measures to English approximations. These can be good anytime, but I'm thinking ahead to Rosh Hashana.
- The writer notes: "Despite their drawbacks, even mass-produced chickens can be made tasty, and there is no better way to prepare a chicken than by stuffing it with ingredients which complement and highlight the natural flavor of the meat. Italians are particularly fond of stuffing their chickens with rice and celery; the French use celery and onions; Egyptians, Syrians and Jordanians rely heavily on the use of nuts ..."
- Clean the chicken well, discarding the excess fat. Sprinkle lightly inside and out with salt. Let stand for 1 hour and then rinse in running water. [I doubt whether this is necessary if one soaks it in salted water for koshering.] Pat dry with toweling.
- In a bowl, mix together the minced beef, onion, garlic and lemon rind. Add in the rice, nuts and parsley and 1/2 tsp each of the salt and pepper. Mix well by hand and then saute/fry' in a skillet with 1/4 c. of the oil, sauteing till the onions are translucent/soft.
- With this mix, stuff the cavity of the chicken. Sew closed.
- Place the stuffed chicken inn a baking dish and sprinkle to taste with salt, pepper and sweet paprika. With a brush, coat the chicken lightly with some of the remaining oil. Place in an oven which has been preheated to 200 C/390 F and baste occasionally wit oil and the pan drippings. The chicken will be ready when it is nicely reddish brown. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 978 | |
| Calories from Fat 697 | 71% |
| Total Fat 78.14g | 98% |
| Saturated Fat 15.68g | 63% |
| Trans Fat 0.71g | |
| Cholesterol 231mg | 77% |
| Sodium 1092mg | 46% |
| Potassium 758mg | 22% |
| Total Carbs 7.78g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.11g | 1% |
| Protein 60.08g | 96% |
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