1 small chicken for stuffing (ask your butcher)
250 g liver, cut into medium sized pieces
3 chopped onions
1 cup rice (preferably round risotto)
Seasonings: salt, pepper, sweet paprika, 1 tsp baharat cooking spice mixture
Kinneret Farm silan
- Fry the onions until golden, then add the livers and fry for a little longer.
- In a pot, heat 2 cups of water, add rice and cook for 5 minutes.
- Drain the water.
- Mix the rice with the liver and onions in a bowl, add the seasonings, chopped prunes, and silan according to personal preference.
- Stuff the chicken and close it well using toothpicks.
4 tbsp silan
1 tsp sweet paprika
1/2 tsp salt
A dash of black pepper
3-4 tbsp olive oil
Mix all the ingredients well and pour over the chicken.
If you have filling left over after stuffing the chicken, spread it around the chicken with additional prunes. If there is no filling left, chop a few potatoes and onions and spread around the chicken in the pan.
Bake covered at medium heat for about 1 1/2 hours and uncovered for an additional 30-45 minutes.