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The Reason the Chicken Crossed the Road... Persian Stuffed Chicken

The Reason the Chicken Crossed the Road... Persian Stuffed Chicken
The Reason the Chicken Crossed the Road... Persian Stuffed Chicken
Chef Larry Edwards/Casa de Cuisine

You can't really get more fresh and easy than this stunning dish from Iraq, a land as old as time. Here you have a chicken which is stuffed with fruit and roasted to perfection. A very simple dish which, at one time, was prepared only for royalty.

As you will note from reading the recipe ingredients, this dish calls for dried fruits (very Middle Eastern). When buying dried fruits you want to stay away from any sulfates. Sulfates are often added to dried fruits. Look at the label of the dried fruits and go organic. They might cost a little more but the taste will be real and the fact of the matter is, sulfates are bad for your body!

Ingredients needed to make Persian Stuffed Roasted Chicken (serves 4):

  • ½ pound pitted dried prunes
  • ½ pound dried apricots
  • 1 whole chicken
  • 2 Tbs. butter
  • 1 yellow onion, chopped
  • ½ cup raisins
  • 2 green apples, peeled, cored and chopped
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. ground cinnamon


  1. In a medium bowl of hot water add the dried prunes and dried apricots and soak 1 hour. Drain and the fruit and discard the soaking liquid. Chop the fruit.
  2. Pre-heat oven to 350.
  3. Wash the chicken, inside and out, with cold water and pat dry.
  4. In a medium sauté pan or skillet melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the chopped dried fruit and raisins and sauté 3 minutes. Stir in the salt, pepper and cinnamon and remove the pan from the heat to cool.
  5. Stuff the chicken cavity with the fruit mixture and sew or truss the cavity shut.
  6. Place the chicken, breast-side up, on a roasting rack and place in a roasting pan.
  7. Place in oven and roast 35 minutes or to desired doneness, basting often with the juices.
  8. Remove from the oven and place on a carving board. Let sit 10 minutes before carving and serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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