Chicken with Prune Stuffing

by Daniel Rogov

750 gr. pitted prunes
1 large chicken, about 2 1/2 kilos
2 tsp. salt
1 tsp. each sweet paprika and black pepper
1/2 tsp. oregano

Place the prunes in a bowl and pour over boiling water to cover. Let stand 1 hour. With a slotted spoon remove the prunes and set aside. Reserve the liquids.

Cut away unwanted fat from the chicken and wash the chicken thoroughly inside and out. Pat dry with toweling and sprinkle the cavity with 1 tsp. of the salt. Sprinkle the outside of the chicken with the remaining salt, pepper, paprika and oregano.

Loosely stuff the cavity with the prunes, place in an ovenproof casserole and roast in a medium oven for 40 minutes, basting frequently with the liquid from the prunes. Add the remaining prunes and continue roasting until the chicken is done (about 40 minutes longer). Serve hot.

(Serves 6 - 8)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.