Persian Stuffed Chicken


1/4 cup butter
1 small onion, minced
1/2 cup Bulgur wheat
1 tsp ground cinnamon
1 cup chicken broth
1/3 cup tomato sauce
1/4 cup dried apricots, minced
1/4 cup raisins
kosher salt and black pepper to taste
1 tbs lemon juice
1 (4lb) roasting chicken
1/4 cup honey
4 tbs sesame seeds

The skin of the chicken is glazed with honey and sesame seeds and the stuffing is fragrant with cinnamon and fruit.

  • In a medium pan heat 2 tbs butter over moderate heat. Add  the onions and  saute’, stirring for about 5 minutes.
  • Add the bulgur wheat and continue to cook for another 5 minutes, stirring constantly.
  • Add cinnamon, stock, tomato sauce, apricots, raisins,salt, pepper and lemon juice.
  • Bring to a boil, then  reduce the heat to low, cover and cook for 5 minutes.
  • Remove from heat, cover and let stand for 1 hour
  • Wash chicken and dry inside and out.
  • In a small saucepan  heat honey along with 2 tbs of butter, and a dash of salt over low heat until butter melts.
  • Stuff chicken with the bulgar-fruit mixture.
  • Place in a roasting pan, then brush chicken thoroughly with the honey butter mixture.
  • Roast in a preheated 350 degree oven for about 1 hour and 15 minutes or until the chicken is cooked through..
  • Brush frequently with with the reserved honey butter mixture while roasting.
  • After 1 hour, baste the chicken with the honey butter mixture and drippings from the pan.
  • Sprinkle the sesame seeds all over the surface of the chicken.
  • Return to the oven for 15 minutes more.
  • Let rest for 10-15 minutes before serving.




1 hr


20 min


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