---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STUFFED CHICKEN, CYPRUS STYLE
  Categories: Greek, Poultry, Main dish
       Yield: 6 servings
  
       1    Roasting chicken
       3 tb Vegetable oil or butter
     1/2 c  Blanched, slivered almonds
     3/4 c  Raw long-grain white rice
     1/2 c  Dry white wine
   1 1/4 c  Water
            Salt
       1 ts Ground cinnamon
       1 pn Granulated sugar
     1/2 c  Currants
            Butter or vegetable oil
            -(butter should be melted)
  
   Wash and dry the chicken, reserving the liver, and set aside.  In a
   medium saucepan, heat the oil or butter and saute the almonds and
   liver, then remove with a slotted spoon.  Chop the liver and set
   aside with the nuts. Add the rice to the fat in the pan and saute
   over medium heat, stirring constantly, then pour in the wine, water,
   salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until
   the rice is almost tender. Stir in the almonds, liver, and currants
   and remove the pan from the heat.
   
   Spoon the stuffing into the large cavity of the chicken and close
   tightly with skewers.  Truss the chicken and brush the surface
   lightly with melted butter or oil.  Set in a baking pan, breast side
   up, and bake for 1 1/4 hours, or until tender, in moderate oven (350
   F), turning with 2 wodden spoons every 20 minutes and basting
   frequently with drippings.  Remove the stuffing from the cavity and
   transfer to the center of a warm platter. Carve the chicken and
   arrange around the stuffing.  Serve warm.
   
   Note: For a popular mainland version, substitute pine nuts, nutmeg,
   and a little chopped celery and parsley, and soaked bread for the
   almonds, cinnamon, and rice.
   
   From: “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel
   Books, New York.
   
   Typed for you by Karen Mintzias
  
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