Tavuk Sarma - Meat - Poultry
* 1 chicken
* Stuffing: 2tbsp olive oil, 1tbsp pine nuts, 1/2 onion, finely chopped, pinch each of sugar, allspice, salt, pepper, 400g rice, 1tbsp currants, 1tbsp sultanas, 1tsp dried mint, 1tsp dill weed
* To complete: salt, pepper, allspice, 10g butter, melted
1] Put the olive oil in a pan and fry the pine nuts until brown. Add the onion with a pinch of allspice and sugar, and fry.
2] Cover the rice with boiling water in a bowl and leave for 10 minutes. Drain well.
3] To make the stuffing, add the drained rice to the pine nut mixture and fry well. Mix in the currants, sultanas, mint and dill weed, and season with salt and pepper. Add 500ml water and cook over a low heat. Remove from heat when the water is almost gone - don't overcook.
4] Remove the giblets from the chicken and stuff the bird with the stuffing mixture. Seal the chicken with its skin and fasten with a toothpick. Sprinkle salt, pepper and allspice over the skin of the chicken, then brush with the melted butter.
5] Heat the oven to 180°C. Cover the chicken with aluminium foil and roast for 40 minutes. Remove the foil and cook for a further 30 minutes.
6] Serve on a bed of lettuce, tomato slices and lemon slices, garnished with mint sprigs.