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| Chicken Stuffed With Prunes
675 gr. pitted prunes 1 large chicken, about 2 kilos or 2 chickens, about 1 1/4 kilo each 2 tsp. salt 1 tsp. each sweet paprika and black pepper 1/2 tsp. oregano Place the prunes in a bowl and pour over boiling water to cover. Let stand 1 hour. With a slotted spoon remove the prunes and set aside. Reserve the liquids. Cut away the unwanted fat from the chicken and wash the chicken thoroughly inside and out. Pat dry with toweling and sprinkle the cavity with 1 tsp. salt. Sprinkle the outside of the chicken with the remaining salt, pepper and paprika. Loosely stuff the cavity with the prunes, place in an ovenproof casserole and roast in a medium oven for 40 minutes, basting frequently with the liquid from the prunes. Add the remaining prunes and continue roasting until the chicken is done (about 40 minutes longer). Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |