How to Make Rice-Stuffed Chicken

Ingredients

• 1 whole chicken
• 3 cups basmati rice
• Mixed nuts, as desired and available
• Raisins - optional
• 1 finely chopped onion
• 1 onion, sliced into rings
• A few bay leaves
• 1 large cinnamon stick
• 1 tsp seven-spice blend
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp nutmeg powder
• 1/2 tsp ground cardamom
• 1 tsp turmeric
• 1/2 tsp ground ginger
• 2 tbsp yogurt
• 2 tbsp vegetable oil
• 1 tbsp butter

Method

1. Clean the chicken well and rub it with salt and lemon, then wash it with water and let it drain well.
2. In a bowl, mix all the spices together and take only 1 tablespoon of the mixture; set it aside for cooking the rice.
3. Mix the remaining spices with the yogurt and oil, then rub the chicken completely inside and out (after drying it with paper towels so the marinade sticks). Leave it in the fridge for at least 3 hours, or overnight.
   Timers: 180 min
4. Start cooking the rice. Fry the nuts in a little oil or ghee and set them aside once they reach the desired color.
5. In the same oil or ghee, sauté the finely chopped onion until golden, then add the tablespoon of spices we set aside and stir for 2 minutes.
   Timers: 2 min
6. If you want to add raisins to the rice, add them at this stage and stir for 2 minutes with the onion and spices.
   Timers: 2 min
7. Add the rice, salt, and water according to the amount of rice. Let the water come to a boil, then reduce the heat, cover the pot, and cook the rice until only three-quarters done.
8. At that point, take 1 cup of the rice to stuff the chicken and cover the pot again until the rice finishes cooking.
9. Stuff the chicken with the 1 cup of rice and close it with small wooden skewers. Tie the legs together for a nice presentation when serving.
10. Rub the outside of the chicken with butter and place it with the bay leaves and the sliced onion in an oven bag (used according to the instructions on the bag), or place the chicken in a baking tray with the onion and bay leaves and 1 cup of water, then cover the tray with parchment paper and then aluminum foil, sealing it tightly.
11. Place the tray in the oven on the lower rack, turn on the top and bottom heat, and roast the chicken for about 1 hour and 15 minutes until cooked, then brown it.
    Timers: 60 min, 15 min
12. Spread the fluffy rice on a serving platter, place the stuffed chicken on top, garnish with the fried nuts, and serve immediately.
13. Also try the recipe for Meat and Vegetable Kabsa
14. Yellow Rice with Chicken Tikka is another super-delicious recipe, so try it too