VOLUME 1 - Kilimanjaro Foods

4. Bake in preheated hot oven (425'F) for 12-15 minutes or until
the filling is golden brown and the pastry begins to color. Remove
from tins; cook on rack. Serve warm.
Georgian Chicken
Servings
whole roasting chicken,3-4
1 pounds
lemon
T oil
onions,chopped
c beef (or lamb),Ground
1/2 t pepper
1/2 t cinnamon,Ground
1/4 t nutmeg,Ground
1/4 t cloves,Ground 1/2
t salt
c unsweetened red grape juice
t sugar
1/2 c water
2 T blanched almonds,halved
1 grapes,For Garnish
Squeeze juice from lemon and reserve. Rub the empty lemon halves
over chicken.
Saute onions in hot oil, until transparent. Add beef or lamb and saute,
stirring, until meat is just cooked [redness gone]. Drain excess fat and
reserve. Saute meat another 5 minutes. Add spices, salt, 1 Cup grape
juice, lemon juice and sugar. Cook, constantly stirring, until most of
the liquid has evaporated. Stuff the chicken with the meat mixture.
Pour saved fat into skillet and brown chicken on all sides. Transfer
browned, stuffed chicken to dutch oven, add 1/2 C grape juice,
water and almonds. Cover tightly and simmer over low heat for
approximately 3 hours, or until chicken is thoroughly cooked. Baste