Recipe - Stuffed Chicken Cyprus Style

1 Roasting chicken
3 tablespoon Vegetable oil or butter
One half cup Blanched, slivered almonds
Three fourths cup Raw longgrain white rice
One half cup Dry white wine
1 One fourth cup Water
Salt
1 teaspoon Ground cinnamon
1 pn Granulated sugar
One half cup Currants
Butter or vegetable oil
(butter should be melted)

Wash and dry the chicken, reserving the liver, and set aside. In a medium
saucepan, heat the oil or butter and saute the almonds and liver, then
remove with a slotted spoon. Chop the liver and set aside with the nuts.
Add the rice to the fat in the pan and saute over medium heat, stirring
constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover
and cook for 12 minutes, or until the rice is almost tender. Stir in the
almonds, liver, and currants and remove the pan from the heat.

Spoon the stuffing into the large cavity of the chicken and close tightly
with skewers. Truss the chicken and brush the surface lightly with melted
butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4
hours, or until tender, in moderate oven (350 F), turning with 2 wodden
spoons every 20 minutes and basting frequently with drippings. Remove the
stuffing from the cavity and transfer to the center of a warm platter.
Carve the chicken and arrange around the stuffing. Serve warm.

Note: For a popular mainland version, substitute pine nuts, nutmeg, and a
little chopped celery and parsley, and soaked bread for the almonds,
cinnamon, and rice.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini