Family Spice Recipe for Saffron Coated Stuffed Chicken

Saffron Coated Stuffed Chicken

Saffron gives fragrance and golden color to the ordinary roasted chicken.

 

Recipe adapted from Food of Life.

 

 

 

INGREDIENTS:

  • 1 large roasting chicken (6 - 7 lbs), with giblets
  • 2 tsp salt
  • 1 tsp olive oil
  • 1 large onions, finely sliced
  • 2 garlic cloves, crushed
  • 1/2 cup basmati rice, brown or white
  • 2 TBS slivered almonds
  • 2 TBS dried apricots, diced
  • 2 TBS dried cranberries
  • 1/2 TBS allspice
  • 1/4 tsp ground black pepper
  • 1/2 cup chicken stock
  • 1/4 tsp saffron, dissolved in 1 TBS butter
  • 1/2 cup melted butter

 

  1. About 30 minutes before roasting, remove from the refrigerator:
    • 1 large roasting chicken (6 - 7 lbs), with giblets
  2. If the giblets and neck are in the chicken cavity, remove them and reserve the giblets.
  3. Preheat oven to 350ºF.
  4. Rub chicken all over with:
    • 1 tsp salt
  5. Heat a large non-stick skillet over medium-high heat and add:
    • 1 tsp olive oil
    • 1 large onions, finely sliced
  6. When onions start to brown, about 7 minutes, add:
    • 2 garlic cloves, crushed
    • 1/2 cup basmati rice, brown or white
    • 2 TBS slivered almonds
    • 2 TBS dried apricots, diced
    • 2 TBS dried cranberries
    • 1/2 TBS allspice
    • 1/4 tsp ground black pepper
    • reserved giblets, chopped
  7. Stir occasionally, and cook for 5 minutes.
  8. Stir in:
  9. Cover, reduce heat to low and simmer for 20 minutes.
  10. Stuff chicken with rice mixture and pin or sew cavity shut.
  11. With a pastry brush paint chicken with:
    • 1/4 tsp saffron, dissolved in 1 TBS butter
  12. Place in a small roasting pan and cover with aluminum foil.
  13. Roast for 2 hours, basting occasionally with butter and saffron sauce and the pan juices.

 

Family Spice Recipe for Saffron Coated Stuffed Chicken

 

Prep Time: 10 min, 30 min rest time

Cook Time: 2 hours 35 min

Difficulty: Easy

Servings: 4

Serving Size: 1/4 chicken

Serving Suggestions: Try other dried fruit-nut combinations: raisins, currants, barberries (zeresk in farsi), walnuts, pecans. Above pictured with roasted carrots and parsnips. Also try these great whole chicken recipes: Brined Chicken, Crispy Butterflied Chicken, Roast Chicken, Roast Chicken with Maple-Soy Glaze and Garlic-Schmeared Chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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