Armenian stuffed chicken amich
6 servings
60 minutes
Amich is sometimes called Armenian chicken. The idea is that the chicken is baked and stuffed with rice and dried fruits. It turns out sweet and spicy: the rice is mixed with dates, dried apricots, almonds and raisins, seasoned with cloves, cinnamon and black pepper. Most likely, you will get more rice and dried fruits than you need to stuff the chicken - feel free to put it in a baking dish nearby.
1
Put the washed rice in a pot with cold water, bring to a boil and cook on high heat for 7 minutes. Then drain the water and dry the rice.
- Basmati rice: 115 g
2
Heat 20 grams of butter in a pan, fry the rice while stirring for 2 minutes.
- Butter: 80 g
- Basmati rice: 115 g
3
Soak dried apricots and dates in warm water for 15 minutes. Then dry and cut into small pieces, removing the pits from the dates.
- Dried apricots: 40 g
- Dates: 140 g
4
In a clean skillet, heat 40 grams of butter and sauté almonds, dried apricots, raisins, and dates for 5 minutes.
- Butter: 80 g
- Almond: 65 g
- Dried apricots: 40 g
- Raisin: 40 g
- Dates: 140 g
5
Mix rice with roasted nuts and dried fruits.
- Basmati rice: 115 g
- Almond: 65 g
- Dried apricots: 40 g
- Raisin: 40 g
- Dates: 140 g
6
Season with salt, pepper, cloves, and cinnamon.
- Salt: to taste
- Ground black pepper: to taste
- Ground cloves: 0.5 teaspoon
- Cinnamon: 0.5 teaspoon
7
Do not stuff the chicken too tightly with the prepared mixture. Close the incision with wooden skewers or culinary thread.
- Chicken: 1 piece
8
Fry the chicken in 20 grams of oil until the skin is browned.
- Butter: 80 g
9
Transfer the chicken to a baking dish, drizzle with the remaining oil, and pour half a glass of water into the dish.
- Chicken: 1 piece
- Butter: 80 g
- Basmati rice: 115 g
10
Place in a preheated oven at 180 degrees for 45 minutes. Occasionally baste the chicken with the juice from the pan.