Spiced Rice-Stuffed Roasted Chicken
Ingredients
- 4 cups short-grain rice
- 2 kg chicken
- 1 tablespoon mixed spices
- 1 tablespoon cinnamon
- 2 teaspoons cardamom
- 1 tablespoon salt
- 1 tablespoon ground coriander
- 0.5 teaspoon black pepper
- 2 teaspoons turmeric
- 1 teaspoon saffron
- 6 tablespoons oil
- 300 grams ground meat
- 2 medium onions, chopped
- 6 cloves garlic, crushed
- 2 green bell peppers, chopped
- 5 cups water or broth
- 1 cup fried nuts
Preparation
Wash the rice several times then soak it for 30 minutes.
In a small bowl, place the spices: mixed spices, cinnamon, cardamom, salt, coriander, pepper, turmeric, and saffron. Mix the spices together.
Spread half of the spice mixture inside and outside the chicken, rub well so the chicken absorbs the spices.
In a large pot, put the oil. Place the pot on medium heat to heat the oil.
Add the meat. Using a wooden spoon, stir the meat until its water evaporates. Add the onion, garlic, and pepper. Stir the meat and onion until the meat is cooked. Add half of the spice mixture.
Drain the rice and add it directly to the meat. Stir the rice gently for a few seconds. Add half of the water. Let the rice cook on medium heat for 10 minutes until it absorbs the water. Do not cook the rice completely.
Place the rice in a dish and add half of the nuts.
Set the rack in the middle of the oven. Preheat the oven to 160°C.
Get a large oven-safe dish suitable for serving.
Fill the chicken cavity with a generous amount of rice. Place the chicken in the dish. Spread the remaining rice around the chicken in the dish. Add one cup of water.
Cover the dish with aluminum foil.
Place the stuffed chicken roast in the oven for 60 minutes until fully cooked and the rice is fluffy.
Spread the remaining nuts on the stuffed chicken roast and serve hot.
