Recipe: Bedouin Chicken with Barley Stuffing (with apple, dates, and raisins)

BEDOUIN CHICKEN WITH BARLEY STUFFING

FOR THE BARLEY STUFFING:
1 teaspoon olive or nut oil
1 onion, chopped fine
1 cup cooked barley (see note)
1 baking apple, cored, diced
4 fresh dates, pitted, chopped
1/4 cup raisins, washed, picked over to remove stems
1 tablespoon slivered almonds
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
FOR THE CHICKEN:
1 (3-pound) roasting chicken
Sea salt and freshly ground pepper, to taste
Juice of 1/2 lemon
1 lemon, quartered, for garnish

Heat the oven to 425 degrees F.

TO PREPARE THE BARLEY STUFFING:
In a skillet, heat the oil to medium hot. Fry the onion until translucent.

In a bowl, mix the onions, barley, apple, dates, raisins, almonds, allspice and cinnamon.

TO PREPARE THE CHICKEN:
Rinse and dry the chicken and fill loosely with the stuffing. Tie the bird closed, place in a roasting pan, and season liberally with salt, pepper and lemon juice.

Roast at 425 degrees F for 10 minutes; reduce heat setting to 375 degrees F and roast until done and the juices run clear when the thigh is pierced with a skewer, about 1 to 1 1/4 hours.

NOTE: To cook barley, rinse 1 cup pearl barley, add to 3 cups boiling water and return to boiling. Reduce to a simmer, cover, and cook until tender and liquid is absorbed, about 45 minutes. Use as directed; refrigerate or freeze extra in an airtight container to use in casseroles, salads or stews. Makes about 3 1/2 cups.

Makes 4 servings
Adapted from source: Super Foods by Michael Van Straten and Barbara Griggs