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4
Medium
Published 1998
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.
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