|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Chicken stuffed with figs|
Chicken stuffed with figsIngrédients
4 for persons
1 chicken (1.2 to 1.5 kilos)
250grs of rice
10 black figs
2 onions of medium size
50cls of water
70grs of butter
Put the rice in a skimmer. Wash it with cool water until the water flowing from the skimmer becomes almost clear. Drain, then store. Cut the onions, fry them in a big pan until they become transparent. Peel and cut the figs into 8 pieces from top to bottom.
Roughly cut the giblets. Add the figs and the giblets to the onions. Cook them together until the giblets loose their pink colour. Add the rice, mix the ingredients together until the rice becomes bright, (because of the butter).
Add the water, the salt and the pepper according to your taste. Make it boil then reduce the cooking temperature. Cook it on a very small temperature for 25 to 30 minutes, until all the water evaporates. Take the pan off the fire then add a nut of butter.
Heat the oven to 200°. Drain the inside of the chicken, stuff it with 2/3 of the mixture with figs. Store the rest. Close the chicken by sewing it with the butcher’s thread.
Put it in a deep plate. Pour oil over the chicken. Sprinkle it with salt and cayenne chilli. Put the plate in the middle part of the oven. Cook it for 45 minutes. Spike a leg with a knife to verify if the chicken is cooked. The juice should be of a pale yellow, if red cook it for 5 to 10 more minutes. Take the chicken out of the oven, then take the thread off. Let the chicken chill for 5 minutes as it will be easier to cut it after this delay.
Mix the rest of the rice, heat on a small temperature, serve separately
Creation date : 30/08/2008 @ 21:34
Last update : 30/08/2008 @ 21:34
Category : Recipes
Page read 5721 times
Print the page