Algerian Steamed Pasta Stuffed Chicken
|Acini di pepe||2 Cup (32 tbs), cooked al dente, drained (Peppercorns)|
|Chopped walnuts||2 Tablespoon|
|Chopped toasted almonds||2 Tablespoon|
|Chopped raisins||2 Tablespoon (White Colored)|
|Melted butter||2 Tablespoon|
|Ground cumin||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Chicken||4 Pound (1 Whole)|
|Olive oil||2 Tablespoon|
In a large bowl, combine the acini di pepe, walnuts, almonds, raisins, melted butter, cumin, cinnamon, ginger, and honey, and blend well with a fork.
Stuff the chicken with this mixture, close the cavity with skewers, and truss the chicken.
Pour boiling water into a steamer to within 1 inch of the rack.
Place the chicken on the rack, breast side up, bring water to a boil again.
Cover the steamer and cook over medium heat for 40 minutes, or until the chicken is tender.
Pierce a thigh, if the liquid runs pale yellow the bird is done, if slightly pink, it will need another few minutes.
Pat the chicken dry with a dish towel or paper towels and sprinkle with the salt.
In a large saucepan, heat the butter and oil, and evenly brown the bird.
Carve and spoon out the stuffing at the table.