Roast chicken with pine nut and barberry pilaf stuffing from Turquoise: A Chef's Travels in Turkey by Greg Malouf and Lucy Malouf

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Notes about this recipe

  • e_ballad on October 08, 2019

    A delicious roast chook recipe. There’s a slight error in the Aussie edition as there is no mention in the method regarding when to add the rice - I added following the barberries & it turned out well. There is quite a bit of pilav, which we didn’t mind as it was fantastic.

  • 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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