This chicken is crispy, succulent, and full of flavor. Overestimate how much you think you’ll need, because you’ll need it!! Thanks R.K. and M.R.
Stuffed Chicken
Recipe By Brynie Greisman
- Cook & Prep: 2.5 h
- Serving: 10
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Contains:
Ingredients (13)
Main ingredients
Start Cooking
Prepare Chicken
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Heat the oil in a large frying pan over a medium flame.
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Add the zucchini and sauté until the zucchini is soft and starts releasing liquid.
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Close the flame.
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Add the bread and spices.
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Mix together well (this comes out best when you do it with your hands —you can use gloves!).
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Stuff this mixture under the skin of the chicken and gently place each piece into a 9x13-inch pan.
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Preheat the oven to 350 degrees Fahrenheit (180 degrees Calsius).
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Mix together the jam, ketchup, duck sauce, barbecue sauce, and paprika in a bowl.
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Smear this on top of the chicken.
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Bake for one and a half hours, covered, and ½ hour, uncovered.
Note:
I used nut oil that I have been saving in the fridge since last Passover for the sautéing. You cannot compare the flavor to regular oil.
Credits
Photography: Daniel Lailah
Styling: Michal Leibowitz
