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What You Need:
(To Serve: 4 - 6)
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Chickens
Salt and pepper
Butter
¾ pound rice
3 tablespoons pistachio nuts
1 tablespoon currants
Ground cinnamon
Chicken broth
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Translate this recipe:
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| How To Cook: |
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1. Thoroughly clean 2-3 chickens, sprinkle a little salt over, and let them stand for 10 minutes or so.
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2. Chop up the livers, hearts and the gizzards finely and put them in a frying pan with sufficient fresh butter.
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3. Then add ¾ pound of well-washed rice, 2 or 3 tablespoons of pistachios, 1 tablespoon of currants, sufficient salt and pepper, and a little cinnamon.
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4. Stir round for a few minutes, then add a small teacup of hot water and keep stirring until the water is absorbed and the rice partly soft.
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5. Then stuff the chickens with it, sew them up, and fry them a nice brown in fresh butter.
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6. Place them in a stew pan, nearly cover them with broth, put the pan on a charcoal fire with the cover over, and let them simmer until the chickens are quite tender.
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7. Dish up and serve.
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