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.