Morgh shekumpour

Morgh shekumpour

Stuffed chicken

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
90g ghee or butter
1 onion, finely chopped
125g pitted prunes, chopped
30g sultanas
90g dried apricots, halved
1 apple, peeled, cored and diced
1 teaspoon ground cinnamon
salt and freshly ground black pepper, to season
brown sugar, to taste
1 chicken, about 1.5 kg
1/2 lemon
Chelou, to serve

Method

  1. Preheat the oven to 190°C.
  2. Heat half the ghee or butter in a frying pan and gently fry the onion until translucent. Add the prunes, sultanas and apricots and stir for 2 minutes. Add 60 ml water, then cover and simmer for 10 minutes, or until the fruit is plump and the liquid is absorbed. Stir in the apple and cinnamon and season with salt, pepper and sugar.
  3. Check the cavity of the chicken and clean further if needed. Pat the chicken inside and outside with paper towels; washing the chicken removes valuable juices and is not necessary.
  4. Stuff the chicken with the fruit mixture; close the cavity and truss the legs. Rub the skin with the cut lemon and season with salt and pepper.
  5. Place the chicken in a greased roasting tin and spread the remaining ghee or butter over the top. Roast for 2 hours, or until cooked through. Baste the chicken frequently during cooking, and turn it so it browns evenly.
  6. Before carving the chicken, remove the stuffing and place it on top of the chelou. Mix it through just before serving.
  7. If desired, ½ teaspoon saffron threads may be soaked in a little hot water for 10 minutes and spooned over the chelou.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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