Koto Psito

Greek-Style Roast Chicken

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

If you cook rice with sautéed onions and allspice, you have a true pilaf, but we wanted the rice to be a bit drier because this is a stuffing and the chicken gives off a lot of juice. So we cook the rice and onions separately and combine them just before stuffing the birds.



  • ¾ cup dried currants
  • 2 cups water
  • Salt


For the stuffing, soak the currants in hot water to cover for 30 minutes; drain and set aside. Heat the water in a saucepan to boiling. Add 1 tablespoon salt and stir in the rice. Cover and simmer over low heat until the water has been absorbed, 15 to 20 minutes; transfer to a mixing bowl and set as