Middle Eastern Chicken Aussie Style

by Dale Harcombe | More from this Blogger

19 Oct 2009 01:47 PM

Here is a great chicken dish that goes beautifully with Middle Eastern Rice. My variation of Middle Eastern Chicken, is cooked in the barbecue instead of the oven, mainly because I don't want to have to fuss and clean ovens. Anything done on the barbecue is Mick's responsibility. But if you're keen you could roast in an oven instead.

I admit to being finicky about chicken. Because of risk of salmonella and other health issues, I always take precautions in preparing chicken. Some are things like hands and utensils scrupulously clean, but I also cut vegetable or fruit on a separate chopping board than I do chicken and use another knife for preparing.

We have a set of different colored chopping boards. Yellow for chicken, red for meat and green for vegetables and fruit. I stick to it rigidly. I'm also careful to make sure chicken is well cooked, so flesh is white not pink.

Middle Eastern ChickenServes 5-6

Ingredients

I large onion, finely chopped

6 ounces chopped, pitted prunes

A third of a cup raisins, chopped

2 medium sized Granny Smith apples peeled, cored and chopped into small pieces. (I sometimes use Braeburns or Sundowners if I don't have any green apples)

Sea salt

Black pepper

1-2 teaspoons Dutch cinnamon

(I occasionally add a teaspoon of Indian Tandoori mix) just for a change as well.

1 chicken around 3 to 3 and a half pound or size 16-17

Margarine (you can use butter. I always use low salt margarine, or alternatively you could use a little olive oil. It's up to you.)

Cooking instructions

Gently fry the onions and margarine, butter or oil till soft. Add all the chopped fruits and gently cook for 2-3 minutes. Add sea salt, pepper and cinnamon.

Use this mixture to fill the inside of the chicken. Seal the opening with small metal skewers. Rub with sea salt and pepper to taste.

I then put it in a little oil in a baking dish and put it in a barbecue with a hood on a moderate heat. Alternatively you could cook it in a moderate oven on a rack and basting from time to time with melted butter or margarine. I cook it for 2 hours till chicken is white and tender. Serve with Middle Eastern rice and vegetables or a tossed salad.

This recipe is wheat and gluten free as most of the recipes I will share are.

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Learn more about Dale Harcombe

Dale has a passion for books and writing. She writes in various forms, from articles to poetry to fiction for children and adults.

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