Name: Koto Psito (Greek-Style Roast Chicken)
Yield: Serves 4
Cuisine: Greece
Ingredients: ¾ cup pine nuts, toasted; 2 tablespoons grated lemon zest (optional); 6 tablespoons unsalted butter; ½ teaspoon ground allspice; 4 Rock Cornish game hens, about 1½ pounds each (see Note); 2 cloves garlic, minced; 3 tablespoons fresh lemon juice; 2 cups water; 1½ teaspoons ground allspice; freshly ground pepper; ¾ cup dried currants; 1 large onion, diced; Salt; ⅓ cup unsalted butter; 1 cup long-grain rice, preferably basmati

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

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.

Ingredients

Stuffing

¾ cup dried currants
2 cups water
Salt

Method

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