1 c Rice
1/4 c Butter or margarine
1/2 c Onion — chopped
3 tb Pine nuts
2 c Water
2 tb Currants
2 tb Salt
Pepper 1 3 lb.
3 tb Yogurt
4 tb Butter — melted
Chicken Fry onions in 1/4 cup butter in saucepan until transparent. Add pine nuts and rice; saute until light brown. Add currants, 1 tablespoon salt and water, a dash of pepper. Bring to a boil, then cover and simmer for 25 – 30 minutes, or until all the water is Cool before using as stuffing. Stuff chicken with one cup of pilaf. Combine yogurt and salt; brush half over Chicken. Bake at 400 F for 15 minutes. Reduce heat to 350 F; bake 1 hour more, basting with yogurt.
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