Roast chicken stuffed with lamb, rice, and pine nuts from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 323) by Paula Wolfert

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Accompaniments: Cucumber, garlic, and yogurt sauce (Cacik; Tzatziki; Khiyar bi Iben)

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

  • Eat Your Books

    Chicken cooks for a total of 1hr 20m. Can substitute lean ground veal for lamb. See recipe for variation.

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