CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Grains | Femina, Femina1, Meat | 4 | Servings |
INGREDIENTS
1/2 | c | Basmati or good quality long |
grain rice 100 g | ||
1/4 | c | Ghee, 50 g |
1 | Onion, chopped fine 50 g | |
1/4 | c | Pine nuts or blanched and |
silvered 40 g | ||
almonds | ||
30 | g | Walnuts, chopped |
1/4 | c | Sultanas, or white raisins |
50 g | ||
1/2 | t | Baharat or all spice, 2 g |
160 | Water | |
Freshly ground black pepper | ||
and salt to | ||
taste | ||
1 | Chicken, 900 g | |
Salt to taste | ||
Freshly ground black pepper | ||
to taste | ||
35 | g | Melted butter or ghee |
80 | Water or light stock |
INSTRUCTIONS
CLEAN and wash the rice until the water runs clear. Drain well. Heat ghee in a pan. Add onion and fry gently until transparent. Stir in pine nuts or almonds, walnuts and rice and fry for five minutes, stirring often. Add sultanas, baharat, water, salt and pepper to taste. Stir well. Cover and cook on low heat for 10 minutes until all the water is absorbed. Remove from heat and cool. Clean chicken and wipe dry with paper towels. Fill cavity with rice stuffing and truss. Rub the chicken with salt and pepper. Melt butter or ghee in a baking dish. Place the chicken in it and baste well with the butter or ghee. Add water or stock to the baking dish and roast the chicken in a moderately hot oven for two-and-a-half hours, basting often with juices in the dish. Serve the chicken, cut into portions, with the stuffing piled in the centre of the platter. Juices in the baking dish may be skimmed, diluted with a little stock, brought to the boil and served separately in a jug Converted by MC_Buster. NOTES : Roast Stuffed Chicken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 102
Total Fat: 12g
Cholesterol: 0mg
Sodium: 788.5mg
Potassium: 308.5mg
Carbohydrates: 15.9g
Fiber: 1.4g
Sugar: 1.9g
Protein: 7.8g