A Calm Storm

The blog of Sholeh Samadani Munion

Stuffed chicken

My mother got this cool stretchy netting from the deli counter at our grocery store, and told me that this is how they keep the stuffing inside the chickens and such things. I have no idea where to buy such material, though. You can use twine to tie the chicken. Anyway, I made up the recipe with the ingredients we had in the kitchen, and it turned out pretty well. The process of getting the chicken into the netting was hilarious, I must say. You can click on the pictures below to see a larger version.

1 onion, chopped
3 or 4 cloves of garlic, diced
dried apricots
dried prunes
dried raspberry cranberries
slivered almonds
several boneless, skinless split chicken breasts
butter or olive oil

1. Cut apricots and prunes into quarters, set aside with cranberries and almonds.

2. Fry onion, garlic, salt, pepper, and tumeric in butter or olive oil until soft.

3. Add dried fruit and almonds, simmer for a little while.

4. Place mixture into middle of chicken breast. Fold over and stuff into netting, or tie with twine. Place in roasting pan with a little bit of water at the bottom to prevent it from burning. If you have extra mix, you can just throw it into the pan.

5. Cook on 375 F for about 1 hour, checking occasionally.


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