Israeli chicken stuffed with oranges (off memooleh betapoozim) recipe

Recipe for israeli chicken stuffed with oranges (off memooleh betapoozim) in our easy ethnic recipes collection. This is an adaptation of a prize-winning recipe from a contest organized by the Israeli Touring Club in Jerusalem many years ago. It combines the most popular and economical ingredients in an israeli meal: citrus fruit and chicken. The chicken can be served with matzo at Passover or with challah, a traditional bread, for a Sabbath meal.

Recipe ingredients

• 1, 2 1/2 to 3 pounds, chicken
• 1 lemon
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 oranges
• 1 cup water
• 2 onions, peeled

How to make israeli chicken stuffed with oranges (off memooleh betapoozim)

• Preheat oven to 425 degrees F.
• Rinse chicken inside and out under cold running water. Pat dry.
• Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken.
• In a small bowl, mix salt and spices together and sprinkle over chicken.
• Squeeze juices from lemon half and from one of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to the pan.
• Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. (*)
• Remove orange from cavity of chicken. Cut orange and onions into wedges and serve with chicken.

(*) When checking chicken for doneness, it's a good idea to cut it open gently to make sure the meat is white, not pink, all the way through.

Preparation time: 20 minutes
Baking time: 1 1/4 hours
Serves 4 to 6

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