Recipe - Queen Esthers Chicken

2 pound Chickens; up to 2
1 tablespoon Oil
1 lg Onion; peeled and thinly
cut or sliced up
2 Cloves garlic; peeled and
crushed
1 cup Pitted and finely chopped
prunes
1 Apple; cored and chopped
1 cup Finely chopped dried
apricots
One half cup Raisins
One fourth teaspoon Freshly ground black pepper
1 teaspoon Ground cinnamon
One fourth teaspoon Ground saffron; dissolved in
2 tablespoons hot water (or
use turmeric)
1 teaspoon Sugar
One half cup Orange juice

Rinse chickens with cold water, pat dry. Heat oil in a nonstick skillet
and brown onion and garlic. Add prunes, apple, apricots, raisins, pepper,
cinnamon, saffron water (or turmeric) and sugar. Mix well. Preheat the oven
to 350F. Stuff the chickens with the fruit mixture and truss the cavities
shut. Place the stuffed birds in a greased oven proof dish or roasting pan
and pour in the orange juice. Cover and bake in the oven for 1One half hours,
basting with pan juices, until the meat separates easily from bone. Serve
from the oven proof dish or arrange the birds on a serving platter. Spoon
juices over the chicken. Pass rice on the side.

Recipe by: Serves 4

Posted to JEWISHFOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998