Garlic-stuffed chicken with pistachio, sour cherry and herb pilaf
- April 2016
- Serves 6
- Hands-on time 35 min, oven time 1½ hours
Garlic-buttery juices from the roasted chicken adds even more flavour to this herby rice pilaf recipe.
- Gluten-free recipes
- 23.4g (9.3g saturated)
- 50.8g (9.6g sugars)
The inspiration for this dish came from a list of Ottoman dishes cooked for the Sultan in Istanbul’s Topkapi Palace. Their chicken was set on a rotisserie, but I loved the idea of letting the juices drip down into the rice, which is what I’ve done in this recipe.
Preserved lemons are a North African staple: thin-skinned lemons are packed in a jar with water and salt, which removes the sharpness but intensifies the citrus flavour and imbues it with salt. I prefer to cut out the flesh inside as it can taste medicinal, but use it all if you want to.
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