Stuffed chicken with rice is a luxurious, delicious recipe.

Ingredients:

Whole chicken, about 2 kg (preferably chilled in the fridge a day before) 1 large cup long-grain American rice 300 g lean minced meat Salt 1/2 teaspoon sweet spice mix (bahar halu) 1/4 teaspoon ground cinnamon Whole cloves Nutmeg A pinch of ground cumin A pinch of tandoori spice A pinch of saffron A pinch of ground cardamom Raisins or almonds or pine nuts Vegetable oil 2 cups water

Method::

First, wash the chicken and rub it with seasonings: lemon pieces, ginger, garlic, salt, and a pinch of flour.
Rinse and drain the chicken, then rub it lightly with a little salt.
Place it in a nonstick pot with a little vegetable oil, cover the pot and leave it for half an hour so it cooks in the steam it releases.
Cook the rice in the meantime: lightly fry the minced meat in a little vegetable oil, add the spices and stir, then add the rice and the water. When the water boils and reaches the rice level, lower the heat, cover the pot and leave the rice to simmer gently until cooked.
When the rice is cooked, stuff the chicken as much as it will hold and secure the opening with wooden skewers.
Preheat the oven. Place the stuffed chicken in a roasting pan and add the juices (broth) that collected while it cooked in the pot in the first stage.
Roast in the oven: for the first half hour bake with heat from above and below until the skin browns, then an additional 15 minutes only from above. While browning, baste occasionally with the pan juices until the browning is complete.
Serve the stuffed chicken alongside the remaining fluffy rice from the pot and garnish with fried nuts as desired.

Recipe and method for stuffed chicken from our friend and cook on Shou Tabkhin Today:

Hana Moussa

Click Hana's name to visit her profile on our site and see her other delicious recipes

Ingredients:

Method::

Hana Moussa

For more of Hana's tasty recipes, see: Homemade Chicken Shawarma

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Stuffed Chicken with Rice

Prep checklist

Cooking notes