STUFFED CHICKEN
2 Small Chickens 1 Small Onion 2 Tbsp Vegetable Oil 2 Garlic Cloves Salt, Persian Spice Mix (Advieh), Ground Chili Pepper, Turmeric, Paprika 1 Cup Raisins 10 Dried Prunes 1 Cup Walnuts 5 Tbsp Butter 2 Wooden Toothpicks 2 Lemons Oven Bag 1 Tbsp All Purpose Flour 4 Small Carrots PREPARATIONS: 1- Dice the onion. 2- Mash the garlic cloves. 3- Grind the walnuts. 4- Slice the carrots in half. 5- Wash and clean the chickens. DIRECTIONS: 1-Fry the onions in 2 tbsp vegetable oil until translucent. 2- Add the mashed garlics to the pot, stir and fry for one minute. 3- Add Persian spice mix (Advieh), ground chili pepper and turmeric to the pot, stir and continue frying for 5 more minutes. 4- Add the raisins, prunes and the ground walnuts and keep frying for 5 more minutes. 5- Melt 5 tbsp of butter in microwave, 6- Add paprika to the melted butter and mix thoroughly. 7- Dry the chickens thoroughly using a napkin. 8- Stuff the chicken with the onion/raisin mixture. 9- Seal and secure with a wooden toothpick. 10- Sparkle the salt over chicken (as preferred). 11- Squeeze 2 lemons over the chickens (both sides). 12- Brush the melted butter mixture on the chickens thoroughly (both sides). 13- Put the chickens and sliced carrots in an oven bag and a cookware (follow your oven bags instructions). Sparkle more paprika over the chickens and seal the bag. 14- Preheat over to 280 f (137 c) and cook the chickens for an hour. 15- Tear the bag open, heat up oven temperature to 350 f (176 c) and continue cooking for 15 minutes.
