Pilaf Stuffed Chicken
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
|
|
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| 3 | tablespoons |
pine nuts
|
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
currants
|
|
| 2 | tablespoons |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 3 | tablespoons |
yogurt
|
|
| 4 | tablespoons |
butter
melted |
|
| 1 | x |
chicken
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
|
|
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 45 | ml |
pine nuts
|
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
currants
|
|
| 3E+1 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
yogurt
|
|
| 6E+1 | ml |
butter
melted |
|
| 1 | x |
chicken
|
*
|
Directions
Fry onions in ¼ cup butter in saucepan until transparent.
Add pine nuts and rice; sauté until light brown.
Add currants, 1 tablespoon salt and water, a dash of pepper.
Bring to a boil, then cover and simmer for 25 to 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℉ (200℃) for 15 minutes. Reduce heat to 350 F; bake 1 hour more, basting with yogurt.
