Ingredients:

A whole chicken

1 large onion, finely chopped

200 g ground meat

1 1/2 cups rinsed and soaked rice

Meat spices

Mixed spices

Cinnamon, ground

Rice spice

Salt to taste

Oven bag

Needle and thread

To brush the chicken:

Corn oil

Paprika or sweet red pepper powder

Curry powder

Mixed spices

Ground cinnamon

Salt to taste

Method:

Clean the whole chicken with skin and rinse with vinegar and then water, then set it aside in a strainer to drain.

Fry the onion in a little oil until softened. Add the meat, spices, and salt and cook until the meat is done. Add the rinsed rice and stir.

Pour over enough boiling water for a ratio of 1 1/2 cups water per cup of rice to cover the rice and meat.

Cover and simmer on high heat until the water level reaches the rice. Take some of the moist rice to stuff the chicken, and keep the remaining rice on low heat until it dries and the grains are cooked.

Stuff the chicken with the rice and meat, then stitch it shut.

Brush the chicken with oil and spices, then place it in the oven bag that comes with instructions.

Place the bag in a baking tray with hot water in the bottom of the oven. Bake the chicken for about 1 1/2 to 2 hours at the highest temperature.

Transfer the chicken to a serving dish and spoon the cooked rice alongside.

This stuffed chicken recipe is from a friend and chef at Shoutabkhin Today:

Rana Atoui

Click the name to visit her page on our site and discover her delicious recipes

#HealthyAndHere #Recipes #Recipe #StuffedFry #Chicken #StuffedChicken #Meat_and_Rice #ShoutabkhinToday

How to Prepare Stuffed Chicken

Prep checklist