"With Prune Paste"
2.5 lbs (1.13 kg) Chicken
3 Tsp Prune Paste
1 Tsp Tamarind Paste
2 Tbsp Verjuice (Sour Grape Juice)
1/4 Cup Walnuts
Salt, Ground Chili Pepper, Black Pepper Powder
1- Place the chicken in bowl. 2- Sprinkle with plenty of salt (Approx. 1 Tbsp) to all over the chicken.
3- Add ground chili pepper, black pepper powder.
4- Add a teaspoon of prune paste and verjuice to the bowl.
5- Rub the ingredients all over the chicken.
6- Cover the bowl with a lid or aluminum foil.
7- Keep the chicken in a refrigerator to marinate over night or at least for 4 hours.
8- Grate an onion.
9- Grind the walnuts.
1- Transfer the grated onions into a pot.
2- Heat the pan for 5 to 10 minutes or until the extensive water evaporates.
3- Add ground walnuts, tamarind paste and a teaspoon of prune paste to the pot, stir and continue heating for 5 more minutes.
4- Remove the chicken from refrigerator and transfer it into a bakeware.
5- Stuff the chicken with the onion/walnut mixture.
6- Seal the chicken with a wooden toothpick.
7- Rub 1 tsp of prune paste over the chicken.
8- Cover the bakeware with a aluminum foil.
9- Preheat oven to 350º f (177º c), cook the chicken for 30 minutes.
10- Remove the aluminum foil and place the chicken back into oven for 10 more minutes.
Serve with rice or salad. .