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Chicken stuffed with dried fruit

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 20 minutes
 
Ingredients (serves 4):


Method:

Place the dried fruits in a bowl and mix with the vinegar, honey, chopped onions, cinnamon, olive oil and 50ml lukewarm water. Season and leave to marinade for 1 hour at an ambient temperature.

Preheat the oven to 210°. Season the inside of the chicken and stuff with the dried fruit mix. Attach the legs to the body using cooking string, then wrap the thin slices of ham around the body.

Place in an oven dish, season, top with a large knob of butter and bake for 20 minutes.

When the chicken is nicely golden, serve straight away with saffron rice and any leftover or escaped fruit (heat for 30 seconds in a pan).
Advice: The French use several small capon chickens for this recipe, but one larger chicken is fine.

User comments

 
another free recipe every day






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