Roast chicken with pine nut and barberry pilaf stuffing from Malouf Boxed Set: Saha, Turquoise, Saraban: A Chef's Journey Through the Middle East by Greg Malouf and Lucy Malouf

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on September 02, 2011

    1 September 2011 Made with whole frozen cranberries rather than barberries (good substitution) and all pine nuts instead of pine nuts and rice (too carby) -- outstanding. I can roast chicken perfectly now, I just cook it upside down. There are dents across the breast, but so what, it's juicy and succulent.

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