Stuffed and Oven-Roasted Chicken

Ingredients

• Chicken
• Aromatics/seasonings for boiling
• 1 cup liquid milk or 1 cup water + 2 tablespoons powdered milk
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon chicken seasoning
• 1/2 teaspoon ground ginger
• Butter
• Filling:
• 200 g coarsely ground meat (minced beef or lamb)
• 1/4 cup vegetable oil
• Salt, to taste
• 1 cup green peas
• Rice:
• 2 cups basmati rice
• 1/2 tablespoon turmeric (for yellow color)
• Chicken cooking liquid / stock
• Nuts for garnish

Method

1. Parboil the chicken with the aromatics and seasonings until partially cooked.
2. After parboiling, drain the chicken and season it with the milk (or milk-water mix), honey, salt, curry, chicken seasoning and ginger.
3. In a pan over the stove, brown the coarsely ground meat in 1/4 cup oil with salt and chicken seasoning, add 1 cup green peas and cook until the meat is done.
4. Soak the rice beforehand in warm water for 30 minutes, then drain and add it to the meat-and-peas mixture; stir for 2 minutes.
   Timers: 30 min, 2 min
5. Stuff the chicken with one third of the rice mixture, close the opening with small wooden skewers, then wrap the chicken in parchment paper and cover with aluminum foil. Place in a preheated oven (top and bottom heat) at 220°C for 45 minutes.
   Timers: 45 min
6. Uncover the stuffed chicken, brush it with butter and roast/brown for about 20 minutes.
   Timers: 20 min
7. Meanwhile, place the remaining rice in a pot, cover with the chicken cooking liquid/stock, add the turmeric and stir.
8. After it reaches a boil, reduce the heat and let the rice finish cooking.
9. Serve the stuffed, oven-roasted chicken with the cooked rice (rice cooked with meat, peas and turmeric). Garnish with fried nuts if desired.