Holidays & Special Occasions
Royal Roasted Fowl with Spiced Fruit Stuffing
Ingredients
- - 1 whole large chicken or small turkey (about 2.5 kg / 5.5 lb)
- - 2 tbsp olive oil
- - 1 tsp ground cinnamon
- - 1 tsp salt
- - 1/2 tsp black pepper
- - For the stuffing:
- - 200 g (1 1/3 cups) chopped dried apricots
- - 100 g (2/3 cup) raisins
- - 100 g (1 cup) chopped walnuts
- - 100 g (1 cup) chopped pistachios
- - 1 onion, finely chopped
- - 2 tbsp olive oil
- - 1 tsp ground cinnamon
- - 1/2 tsp ground cardamom
- - 2 tbsp honey
- - 150 g (1 cup) cooked rice
Method
- Preheat the oven to 190°C (375°F).
- For the stuffing, cook the onion in olive oil over medium heat for 5 minutes until softened, then combine in a bowl with the dried apricots, raisins, walnuts, pistachios, cinnamon, cardamom, honey and cooked rice.
- Season the bird's cavity lightly with salt, then loosely pack in the stuffing (do not over-pack, as it will expand).
- Tie the legs together with kitchen string and rub the outside of the bird with olive oil, cinnamon, salt and pepper.
- Place any excess stuffing in a separate small covered dish to bake alongside.
- Roast for 1 hour 30-45 minutes (a whole chicken) or longer for a turkey, basting occasionally, until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 74°C (165°F).
- Rest for 15 minutes before carving and serving with the stuffing.
Native Name: Morgh-e Shahaneh
Cultural Background: Ancient Greek writers who visited or wrote about the Achaemenid Persian court, including Herodotus and
Xenophon, described lavish royal feasts featuring whole roasted birds and rich stuffings of dried fruit, nuts and
spices, reflecting the empire's access to produce from across its vast territories. This dish reconstructs that kind
of festive centrepiece for a modern table using a whole roasting bird.
Tips:
– Check the stuffing itself also reaches 74°C (165°F), as stuffed cavities can cook more slowly than the
– surrounding meat.
– Tent the bird loosely with foil if the skin browns too quickly before the inside is fully cooked.
Variations:
– Use a mix of game birds for a more elaborate multi-bird feast presentation, as ancient royal banquets often
– featured several.
– Add chopped dates to the stuffing alongside the apricots and raisins.
Storage: Refrigerate cooked leftovers, meat and stuffing separately, in airtight containers for up to 3 days.
Reheating: Reheat covered in a 160°C (320°F) oven until warmed through, checking it reaches 74°C (165°F) again.
Nutrition: Per serving: approx. 540 kcal, 38 g protein, 32 g carbohydrate, 28 g fat, 4 g fibre.
FAQs:
Q: Can this be made with a smaller bird for a smaller gathering?
A: Yes, use a smaller chicken and reduce the stuffing quantity proportionally, adjusting roasting time accordingly.
Q: Is the stuffing safe to leave inside the bird while it rests?
A: Yes, as long as both the meat and stuffing have reached a safe internal temperature during roasting.