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Chicken plov
- Difficulty
Easy
Published 1978
Follow the recipe for lamb plov but make the gara of:
Ingredients
150 g 5 oz - butter
3
Method
Boil the chestnuts, then fry them lightly with butter, onions, damsons and almonds. Add the salt and the garlic, chopped. Rub the chicken on the inside with a mixture of salt, cinnamon and pepper and stuff tightly with the chestnut mixture; sew up the opening and cook on a spit, basting from time to time with pomegranate juice. Cut the chicken into portions and serve, with the stuffing and rice
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