Stuffed Chicken Roast with Rice
Ingredients
- 4 cups short grain Egyptian rice
- 2 kilograms 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 chopped onions
- 6 minced garlic cloves
- 2 chopped green peppers
- 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 mixed spices, cinnamon, cardamom, salt, coriander, pepper, turmeric, and saffron and mix them together.
Rub half of the spice mixture inside and outside the chicken, massaging it well to absorb.
In a large pot, heat the oil over medium heat.
Add the ground meat and stir with a wooden spoon until the water evaporates, then add the onion, garlic, and green pepper and stir until the meat is cooked, and add half of the spice mixture.
Drain the rice and add it directly to the meat, stir gently for a few seconds, add half of the water, and let the rice cook on medium heat for 10 minutes until it absorbs the water without cooking completely.
Place the rice in a dish and add half of the nuts.
Place the rack in the middle of the oven and preheat the oven to 160°C.
Get a large oven-safe dish suitable for serving.
Stuff 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, and 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.
Sprinkle the remaining nuts over the stuffed chicken roast and serve hot.
