Middle Eastern Spiced Chicken Recipe
Roasted whole chicken with warm Middle Eastern spices, stuffed with apricots, dates, and pistachios. Served with a sweet apricot nectar sauce.
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Cooking tools:
- Instant-read thermometer
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Oven
- Saucepan
- Whisk
- Fine-mesh sieve
- Spoon
- Chef's knife
- Cutting board
- Paper towel
- Aluminum foil
- Colander
- Kitchen towel
Ingredients
- 1.2 kg Chicken
- 1/2 cup Yogurt (120 ml)
- 1/2 tsp Turmeric powder (2g)
- 2 tsp Sweet paprika (10g)
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 1/2 tsp Cinnamon powder
- 400 ml Apricot nectar or juice
- 2 tsp Cornflour
- 80 ml Chicken stock
- 1/3 cup Seasoned breadcrumbs
- 1/3 cup Boiling water
- 8 Dried apricots (chopped)
- 5 Seedless dates (chopped)
- 1/4 cup Pistachios (sliced fine)
- 2 tbsp Apricot nectar or juice
- 2 tbsp Fresh coriander leaves (chopped)
- Salt (to taste)
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