Len White’s Israeli Couscous stuffing
Len cooks like I do…without recipes and measurements.
He did not have a specific recipe for his boned chicken leg and thighs stuffed with a fruity and fragrant Israeli couscous.
So, I found this recipe that is probably as close as we will get to Len’s creation unless he extends an invitation to us to join him and Sue for dinner one night!
2 cups Israeli couscous
1 small onion, diced
pinch of cinnamon
½ C, more or less, pitted apricots, chopped
1/2 C golden raisins
½ C dried cranberries
Other dried fruits as you like and to taste.
Cook 2 cups Israeli couscous as the label directs; drain. Sauté 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add apricots, golden raisins, cranberries and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.
Len debones the leg and thigh making sure to keep them attached. He also stresses the importance in preserving as much of the skin as possible. (You can find some great videos on line that demonstrate how to debone the leg and thigh.). When the couscous has cooled, he stuffs each piece of chicken and holds it closed and together with toothpicks. He places the stuffed chicken and gently glazes with a prepared Asian style glaze.
Bake the chicken at 350 until the internal temperature of the chicken reaches 150-160. Remove toothpicks before serving.