Garlic-stuffed chicken with pistachio, sour cherry and herb pilaf
- Published: 4 May 16
- Updated: 18 Mar 24
Garlic-buttery juices from the roasted chicken adds even more flavour to this herby rice pilaf recipe.
-
Serves 6 -
Hands-on time 35 min, oven time 1½ hours
Advertisement
Recipe from April 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 621kcals
- Fat
- 23.4g (9.3g saturated)
- Protein
- 50.8g
- Carbohydrates
- 50.8g (9.6g sugars)
- Fibre
- 2g
- Salt
- 0.6g
delicious. tips
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.
Advertisement