The meal included Khachapuri (Georgian cheese bread,) Roasted Chicken stuffed with a tart-cherry rice stuffing, Beet salad, and garlicky cooked Beet Greens. It was seriously yummy.
Below you'll find the recipes for the Chicken with stuffing. It's really, REALLY good and this rice will be making a repeat appearance in our kitchen soon. There is a delicious 'foreign-ness' to the taste of the rice and yet it's quite simple to make. Although it would be wonderful with any meal it really is a great compliment to a beet salad (chopped beets, walnuts, balsamic vinegar, bit of mayo, s&p,) and cooked greens...
GEORGIAN STUFFED CHICKEN
inspired by a recipe by Nigella Lawson
1 whole chickens
2 Tbsp soft butter
S&P
2 Tbsp soft butter
S&P
FOR THE STUFFING
3 Tbsp butter
1 onions
2 cloves garlic
1 cup brown basmati rice
1/2 cup dried sour cherries, roughly chopped
2 cups water
4 tablespoons chopped parsley
For the stuffing, melt butter in a large saucepan (one that has a lid). Finely chop the onion and garlic, and add to the pan with the butter, frying over a medium heat until the onion softens and begins to color.
Add the rice and chopped cherries, and give everything a good stir so that the rice becomes slicked with the butter. Add the water and a sprinkling of salt and bring to the boil, then clamp on the lid and cook at the lowest heat possible for 30 minutes. While the rice is cooking, preheat your oven to gas mark 425. When the rice is ready, by which I mean, all the water will be absorbed and the rice be more or less cooked, fork through the chopped parsley and season with salt and pepper.
Spoon the cherry-studded rice into the cavities of the chickens and around the bird.
Rub the chicken with the butter, drizzle with S&P and roast in the oven for 50 minutes-1.5 hours, depending on your oven. The skin should be golden and crispy and the meat cooked through; test by piercing the bird between thigh and body and if juices run clear, the chicken’s ready. Remove from oven and allow to rest for a few minutes before carving and serving.
3 Tbsp butter
1 onions
2 cloves garlic
1 cup brown basmati rice
1/2 cup dried sour cherries, roughly chopped
2 cups water
4 tablespoons chopped parsley
For the stuffing, melt butter in a large saucepan (one that has a lid). Finely chop the onion and garlic, and add to the pan with the butter, frying over a medium heat until the onion softens and begins to color.
Add the rice and chopped cherries, and give everything a good stir so that the rice becomes slicked with the butter. Add the water and a sprinkling of salt and bring to the boil, then clamp on the lid and cook at the lowest heat possible for 30 minutes. While the rice is cooking, preheat your oven to gas mark 425. When the rice is ready, by which I mean, all the water will be absorbed and the rice be more or less cooked, fork through the chopped parsley and season with salt and pepper.
Spoon the cherry-studded rice into the cavities of the chickens and around the bird.
Rub the chicken with the butter, drizzle with S&P and roast in the oven for 50 minutes-1.5 hours, depending on your oven. The skin should be golden and crispy and the meat cooked through; test by piercing the bird between thigh and body and if juices run clear, the chicken’s ready. Remove from oven and allow to rest for a few minutes before carving and serving.
No comments:
Post a Comment