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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This recipe was originally published in the July, 1980 issue of Family Circle magazine. Ingredients:
1 large onion, chopped |
6 ounces prunes, chopped |
6 ounces dried apricots, soaked and chopped |
1/3 cup raisins, chopped |
2 medium granny smith apples, peeled,cored,and chopped |
salt and pepper |
1 teaspoon cinnamon |
1 (3 lb) chicken |
salt and pepper |
butter |
Directions:
1. Gently fry the onions in butter or oil until softened, add the chopped fruits and cook gently, stirring, for 2-3 minutes.
2. Add salt, pepper and cinnamon.
3. Fill the chicken with mixture.
4. Truss and rub chicken with salt and pepper, pour a little melted butter over chicken.
5. Bake in a moderate oven, basting frequently with butter for 1& 1/2 hours or until chicken is tender.
6. Serve with rice.
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