Ganymedes

INGREDIENTS

1 medium-size chicken (about 1½ kilo)
300 gr. mushrooms (wild ones if you can get them)
12 dried apricots
12 dried figs
½ coffee cup raisins
½ coffee cupful sultanas
6 prunes, stoned
1 teacup long-grain rice
1 coffee cup dill, finely chopped
3 onions, finely chopped
1 tumbler dry white wine
salt, pepper, pinch of cinnamon, pinch nutmeg 1 teacup olive oil

STEPS

1. Wash the chicken well and dry inside and out. Mix a little salt and pepper in a saucer and rub it all over the bird.   
2. Prepare the stuffing. Heat the oil in a deep pan and sauté the onions. Add the dried fruit, finely diced, together with the raisins, sultanas and mushrooms. Cook for 5 minutes.   
3. Add the rice and the dill. Bring to the boil and quench with wine. Leave to simmer for 10 minutes. Season with salt, pepper and spices.   
4. Stuff the chicken and close the hole with a couple of toothpicks. Arrange any left-over stuffing around the bird in the baking dish.   
5. Roast for 1 hour and 15 minutes, adding water if necessary. Serve together with roast potatoes.