Armenian Amich Stuffed Chicken
A festive roast chicken filled with rice, apricots, dates, raisins, almonds, cinnamon, and black pepper.
About This Dish
Amich pairs burnished poultry with a fragrant sweet-savory rice filling and a generous garnish of fruit and nuts.
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Stages
- Preparation45 min
- Cooking120 min
Step-by-Step Instructions
-
1
Pat the chicken dry and season it inside and out with 12 g salt. Refrigerate uncovered while preparing the filling.
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2
Cook the rice in salted water for 7 minutes, drain, and cool. Cook the onion in half the butter, then fold in the rice, chopped dried fruit, almonds, cinnamon, pepper, and remaining salt.
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3
Fill the cavity loosely with about two-thirds of the rice mixture and secure the opening. Put any remaining filling in a covered baking dish.
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4
Brush the chicken with the remaining butter and roast at 190 °C for 90–120 minutes, adding the extra filling for the last 25 minutes.
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5
Confirm 74 °C in the thickest breast and inner thigh and in the center of the stuffing. Rest for 15 minutes and garnish with orange, roasted carrot, fruit, and almonds.
