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What You Need:
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3-pound to 4-pound Edam cheese
2 pounds chicken, preferably breasts and thighs
1 onion, finely chopped
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons butter
2 onions, sliced
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Translate this recipe:
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| How To Cook: |
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1. Strip the outer wax wrapping from the cheese and cut off about an inch from the top.
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2. Scoop out the cheese leaving a shell about 1 inch thick. Put the shell aside, and use scooped out cheese.
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3. Rub the chicken pieces with the chopped onion, salt and pepper to taste, and poultry seasoning. Let stand for at least 2 hours at room temperature.
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4. Arrange the chicken in a baking dish and broil until brown. Remove from the broiler and bake at 350°F for 1 hour. Remove any skin and bones and shred the meat into fine pieces.
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5. Heat the butter in a large skillet and add the sliced onions, tomatoes, green peppers, parsley, and hot pepper sauce.
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6. Saute for about 3 minutes, stirring regularly. Stir in tomato paste, olives, capers, raisins, gherkins, and shredded chicken. Reduce the heat and simmer for about 20 minutes. Remove from the heat and cool.
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7. Stuff the reserved cheese with the chicken mixture and top with the cheese lid. Place the filled shell in a large greased casserole.
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8. Bake in preheated 350°F oven for about 30 minutes, or until the cheese becomes soft. Transfer to a serving dish and cut into wedges to serve.
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