Mains
ChefHana Musa Naama
Stuffed and Roasted Chicken in the Oven
A very delicious recipe for serving rice with chicken. Try it and share your thoughts with us in the comments!
Ingredients
Start here, then move straight into the method.
- 1 whole chicken, weighing 2 kilos
- 2 tablespoons vinegar
- 3 small cups long-grain American rice
- 200 g ground meat (1 ounce)
- Nuts, as desired
- Salt
- Chicken stock
- 1 teaspoon cinnamon
- 1 teaspoon seven-spice blend
- 1/4 teaspoon black pepper
- 1 teaspoon pepper paste
- 2 bay leaves
- 2 tablespoons vegetable oil
Method
Follow the cooking sequence without leaving the page.
- Wash the chicken well and place it in a colander to drain. Sprinkle with the vinegar and leave it to dry...
- Rub the chicken with salt and pepper paste
- Fry the nuts, including almonds, pistachios, and pine nuts, and set them aside..
- Fry the meat, sprinkle with the spices, add the bay leaves, then add the rice and stir the meat and rice...
- Add 6 cups of chicken stock and leave the mixture over high heat until the stock dries up, but not until the rice is cooked...
- Mix the rice with the fried nuts and set aside to cool...
- Stuff the chicken with the cooked rice and close it using toothpicks..
- Preheat the oven and prepare 1 cup of lukewarm chicken stock on the side....
- Place the chicken in an oven tray and do not put anything in the tray....
- Put the chicken into the hot oven, and after about a quarter of an hour, start basting the chicken with chicken stock so it absorbs it and the fatty juices begin to run out...
- .After one hour, you will notice that the tray now has enough stock to keep basting the chicken until it is cooked...
- The chicken needs about 2 hours in the oven at 180 degrees, with the oven turned on from the bottom only....Timers: 120 min
Recipe tags
MainsInternational
