Pilaf stuffed chicken

Yield: 4 Servings

Measure Ingredient
1 cup Rice
¼ cup Butter or margarine
½ cup Onion -- chopped
3 tablespoons Pine nuts
2 cups Water
2 tablespoons Currants
2 tablespoons Salt
\N \N Pepper
1 \N 3 lb.
3 tablespoons Yogurt
4 tablespoons Butter -- melted
\N \N Chicken

Fry onions in ¼ cup butter in saucepan until transparent. Add pine nuts and rice; saute until light brown. Add currants, 1 tablespoon salt and water, a dash of pepper. Bring to a boil, then cover and simmer for 25 - 30 minutes, or until all the water is Cool before using as stuffing. Stuff chicken with one cup of pilaf. Combine yogurt and salt; brush half over Chicken. Bake at 400 F for 15 minutes. Reduce heat to 350 F; bake 1 hour more, basting with yogurt.

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