Stuffed chicken with grapes and dates

Submitted by enr on 30 Sep 2012
1 large chicken or chicken (about 1.4 kg)
400 g of red grapes
400 g of white grapes
150 g onion
100 g of fresh ginger
1 large lemon
15 pitted dates
250 ml chicken broth
6 large cloves garlic
3 tbsp olive oil
1 tbsp melted butter
1 tsp cinnamon
ground pepper (mix), salt
# For glaze:
2 tbsp red wine
3 tbsp honey
Chicken cleaned, washed and dried. Cleared the onions, garlic and ginger. Onions and garlic are cut, grate ginger. Is squeezed lemon juice. Mix half without onion and 1 tbsp of lemon juice. To the mixture was added cinnamon, olive oil, salt and pepper. Mix well. The mixture is coated chicken inside and out. Put it in a deep pot with the rest of the marinade and capped. Leave at room temperature for 2 hours with occasional watering chicken. Dates are cut into cubes. Grapes are cut in half and cleaned of seeds. Chicken out of the marinade. It put 2 tbsp of the marinade and filled with grapes and dates. The remainder is paid aside. The opening of the chicken engages with toothpicks and then sutured with thread tight. The wings and legs are tied. Heat the oven to 180C degrees. Place the chicken in a greased tray and put in the oven for 20 minutes. Mix honey and wine glaze. Once removed chicken tips of the wings are wrapped with foil. Coated with glaze, put it for another 15 minutes in the oven. Remove, smeared once again and put in the oven for another 15 minutes. Separated onion fry in the butter. Add the rest of the fruit and vegetables from the marinade and broth. Held on the stove, while the fruits are dissolved slightly. Remove from heat and everything passaged. Season with pepper, salt and remaining lemon juice. The chicken is served with the prepared sauce.
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30 Sep 2012