Pilaf stuffed chicken
4 Servings
Ingredients
| Quantity | 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 |
| Pepper | ||
| 1 | 3 lb. | |
| 3 | tablespoons | Yogurt |
| 4 | tablespoons | Butter -- melted |
| Chicken | ||
Directions
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.