GEORGIAN STUFFED CHICKEN
This recipe was inspired by the cuisine of Georgia, on the Black Sea. The stuffing is a simple affair of rice cooked with onions, garlic and dried sour cherries. Parsley is forked through before spooning the rice into the chickens. And yes, chickens: I take the view that one bird is a meal, two is a feast.
Provided by Nigella Lawson
Categories dinner, main course
Time 2h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Remove any fat from cavities of chickens, and place fat in a wide saucepan. Add 4 tablespoons of the butter and place over medium heat. When butter melts, add onions and garlic. Sauté until onion softens and begins to brown, about 5 minutes.
- Discard any remaining hard bits of chicken fat. Add rice and chopped cherries to pan. Stir well, and add 2 cups water and salt to taste. Bring to a boil, cover and reduce heat to as low as possible. Cook for 15 minutes. Meanwhile, heat oven to 425 degrees.
- Season rice mixture with salt and pepper to taste and stir in parsley. Spoon rice into cavities of both chickens. Use kitchen twine to tie legs together tightly so stuffing is secure.
- Place chickens in a roasting pan and rub with remaining 2 tablespoons butter. Place in oven and roast until skin is crisp and golden and juices run clear when pierced near the thigh with a knife, 1 1/2 to 2 hours. Allow chicken to rest before carving. Serve each portion of chicken with some stuffing.
Nutrition Facts : @context http, Calories 1014, UnsaturatedFat 39 grams, Carbohydrate 24 grams, Fat 67 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 22 grams, Sodium 1503 milligrams, Sugar 2 grams, TransFat 1 gram
SHKMERULI - CHICKEN COOKED IN MILK AND GARLIC
Shkmeruli -Georgian Creamy Chicken Baked in Milk and Garlic. A classic dish from the country of Georgia that is comfort food at its finest! Great served over cheesy mashed potatoes.
Provided by Jen
Categories Mains
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees f (205 c).
- Wash and dry the chicken pieces, then coat them with oil and season lightly with salt and pepper.
- Add oil to a skillet over medium heat.
- Brown the chicken on both sides (10 minutes on the first, about 5 on the second)
- Place the chicken in a baking dish and roast uncovered for 20 - 30 minutes until cooked through (internal temperature of 165 degrees).
- Remove from the oven and allow the chicken to rest.
- Mince the garlic and then flatten with the side of your knife to form a paste (or use a mortar and pestle).
- Add the butter to a small sauce pan (you can substitute 1 tablespoon of pan drippings for some of the butter to add more rich chicken flavor to the sauce)
- Add the garlic and lightly sauté.
- Add the milk and bring it to a boil for 2 minutes, stirring constantly.
- Place the chicken in a small baking dish (Georgian's use a shallow clay baking dish, called a ketsi)
- Pour the milk and garlic sauce over the chicken, and bake for 5 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 28 grams fat, Fiber 0 grams fiber, Protein 43 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 230 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
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