Stuffed Chicken Featured

  • 2 Small Chickens

  • 1 Small Onion

  • 2 Tbsp Vegetable Oil

  • 2 Garlic Cloves

  • Salt, Persian Spice Mix (Advieh), Ground Chili Pepper, Turmeric, Paprika

  • 1 Cup Raisins

  • 10 Dried Prunes

  • 1 Cup Walnuts

  • 5 Tbsp Butter

  • 2 Wooden Toothpicks

  • 2 Lemons

  • Oven Bag

  • 1 Tbsp All Purpose Flour

  • 4 Small Carrots

1- Dice the onion.
2- Mash the garlic cloves.
3- Grind the walnuts.
4- Slice the carrots in half.
5- Wash and clean the chickens.
1-Fry the onions in 2 tbsp vegetable oil until translucent.
2- Add the mashed garlics to the pot, stir and fry for one minute.
3- Add Persian spice mix (Advieh), ground chili pepper and turmeric to the pot, stir and continue frying for 5 more minutes.
4- Add the raisins, prunes and the ground walnuts and keep frying for 5 more minutes.
5- Melt 5 tbsp of butter in microwave,
6- Add paprika to the melted butter and mix thoroughly.
7- Dry the chickens thoroughly using a napkin.
8- Stuff the chicken with the onion/raisin mixture.
9- Seal and secure with a wooden toothpick.
10- Sparkle the salt over chicken (as preferred).
11- Squeeze 2 lemons over the chickens (both sides).
12- Brush the melted butter mixture on the chickens thoroughly (both sides).
13- Put the chickens and sliced carrots in an oven bag and a cookware (follow your oven bags instructions). Sparkle more paprika over the chickens and seal the bag.
14- Preheat over to 280 f (137 c) and cook the chickens for an hour.

15- Tear the bag open, heat up oven temperature to 350 f (176 c) and continue cooking for 15 minutes.

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