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Print this Recipe    Chicken Honey

Tunisian Chicken In Honey

3 1/2-lb. chicken
1 cup crumbled macaroons
1 cup ground almonds
1 egg, beaten
1 Tbs. chopped fresh basil

2 pinches fresh ground black pepper
Salt and pepper, to season
3 Tbs. olive oil
3 Tbs. honey
1/2 cup melted butter

Combine the macaroons, almonds, and beaten egg and season with
basil and pinch of black pepper. Season the cavity of a chicken
with salt and pepper and stuff with almond mixture. Sew or skewer
the vents and truss the wings and legs close to body. Prick the
skin with tines of a fork and rub it with mixture of oil and honey.
Roast the chicken in moderate oven at 350 F., basting frequently
with melted butter and pan juices. Cook for about 1 1/2 hours or
until tender. Serves 4.

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