STUFFED CHICKEN (Tavuk Dolmasi)

In north west Turkey round Bursa, the chicken is served whole and shared around the table. Lamb, rabbit, turkey and other fowl are stuffed whole, the only difference being whether rice or bulgur wheat is used in the stuffing. The liver is usually added, together with currants and pine nuts.

Ingredients
Serves 4

1 (2.5kg) chicken
½ tsp olive oil, for oiling
480g potatoes
8 medium onions (480 g)  

For the stuffing
200g medium-grain rice
70g butter
60g onion, finely sliced
60g almonds, skinned
¼ tsp ground cinnamon
¼ tsp ground cardamom
120g chestnuts, peeled and crushed
100g dried apricots, quartered

For the seasoning oil
4   garlic cloves, crushed
1½ tsp dried oregano
⅛ tsp black pepper
2 tbsp olive oil

Preheat oven to 160°C/325°F/Gas Mark 3.

To make the stuffing: Soak the rice in 1 litre (4¼ cups/34 fl oz) hot water with  ¼ teaspoon salt for 10 minutes. Drain and rinse.

Heat the butter in a sauté pan over medium heat, add the onion and cook for 3 minutes. Reduce the heat, add the rice and almonds and cook for 7 minutes, stirring continuously. Add 500 ml (generous 2 cups/17 fl oz)  hot water, cinnamon, cardamom, ⅛ teaspoon black pepper and ¼ teaspoon salt. Cook, covered, for 10 minutes. Remove from the heat and rest for 10 minutes. Add the crushed chestnuts and dried apricots, then toss gently.

To make the seasoning oil: Mix the garlic, dried oregano, black pepper, olive oil and ¼ teaspoon salt for 1 minute in a bowl. Massage the chicken with this mixture, inside and out.

Oil a roasting pan. Fill the chicken with the stuffing.  Put the chicken into the oiled pan. Add the potatoes  and onions, 500 ml (generous 2 cups/17 fl oz) water and ½ teaspoon salt. Roast in the hot oven for 1 hour, checking regularly. Divide into pieces and serve.