* 25 grams (1 ounce) butter
* 1 onion, chooped finely
* 1 green pepper, de-seeded and chopped finely
* 1 tablespoon Bisto Powder
* 25 grams (1 ounce) no-need-to-soak dried apricots, chopped
* 25 grams (1 ounce) sultanas
* 50 grams (2 ounces) pistachio nuts, chopped
* 350 grams (12 ounce) pork sausage meat
* 1/2 teaspoon ground cinnamon
* 3 eggs, beaten
Place the bulgar wheat in a bowl then cover with boiling water and leave to stand, covered, for 30 minutes. Drain
and squeeze the wheat to extract as much water as possible then set aside. Melt the butter in a pan and soften the
onion and green pepper. Stir in the Bisto Powder, apricots, sultanas and nuts and cook for 1 minute then remove
from the heat and cool.
Mix the bulgar wheat and onion mixture with the sausage meat and cinnamon. Stir in the beaten eggs to bind.
Open out the chicken on a board, skin-side down.
Spoon half the stuffing mixture into the center of the chicken
and put the prunes in a line down the center. Spoon the rest of the stuffing on top to form a long sausage coming
to about 2.5 centimeter (1 inch) of the edge. Fold the ends of the chicken up and over the stuffing.
Sew up the skin using a darning needle threaded with thin kitchen string. Place the chicken roll on a rack in a
roasting tin then preheat the oven to 400 degrees F. Roast for 1 1/2 hours or until the juices run clear when roll is
pierced with a skewer, basting occasionally then allow to cool completely before slicing.
This is actually a modest Christmas recipe but never lacking in flavor and appeal. And it’s a roast so it can very
well occupy the center of the Christmas dinner table. We like serving this wonderful dish with selection salads,
pastas and mashed potatoes.
