Stuffed chicken with fragrant rice
Stuffed chicken with aromatic rice – A North African delight for special occasions
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4
Stuffed chicken with aromatic rice is a dish that delights the senses and brings a touch of exoticism to your kitchen. This meal, typical of North African countries, is perfect for a festive dinner, being not only tasty but also full of delicate aromas. I will guide you step by step on how to achieve a perfect result, plus useful tips to personalize your dish.
Ingredients:
- 1 whole chicken (approximately 1.5 kg)
- 200 g basmati rice or long-grain rice
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon (for a hint of warmth)
- 100 g roasted almonds, roughly chopped
- 50 g raisins (or dried apricots, chopped)
- 500 ml chicken broth
- Olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges (for serving)
- Fresh parsley for garnish
Step 1: Preparing the rice filling
Start by rinsing the rice under cold water until the water runs clear. This step will help remove the starch and prevent the grains from sticking during cooking. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until it becomes translucent. Add the garlic and continue to sauté for 1 minute, being careful not to burn it.
Incorporate the rinsed rice, coriander, cumin, cinnamon, salt, and pepper. Stir well to coat the rice with the flavored oil. Pour in the chicken broth and bring to a boil. Once it reaches boiling point, reduce the heat to low, cover the skillet, and let the rice simmer for 15 minutes. After this time, remove from heat and let it cool slightly. Add the almonds and raisins to the cooked rice and mix well.
Step 2: Preparing the chicken
Meanwhile, preheat the oven to 190°C. Clean the chicken thoroughly, removing any internal organs, and rinse it under cold water. Pat it dry with paper towels. Use a brush to coat the chicken with olive oil, then generously season it with salt and pepper both inside and out.
Step 3: Stuffing the chicken
Stuff the chicken with the aromatic rice mixture, being careful not to overfill it, as the rice will expand during cooking. Sew the opening using kitchen twine or secure it with toothpicks to keep the filling inside.
Step 4: Baking the chicken
Place the stuffed chicken in a baking dish. You can add a few lemon slices around the chicken for extra flavor. Bake the chicken in the preheated oven for 1 hour. Check if it’s cooked by inserting a thermometer into the thickest part of the thigh – it should reach 75°C. If the skin becomes too golden, cover the chicken with aluminum foil to prevent burning.
Step 5: Serving
Let the chicken rest for 10 minutes before carving. Serve it with a side of fresh vegetable salad or a portion of yogurt sauce with mint to contrast with the rich flavors. Stuffed chicken with aromatic rice is a true feast for the taste buds and a perfect choice for special meals.
Variations suggestion: For a more intense flavor, you can add spices like turmeric or smoked paprika to the rice filling. You can also substitute the rice with quinoa or couscous for a healthier option.
Now that you know how to prepare this delight, all that’s left is to enjoy your dish and impress your guests with your cooking skills!
Stuffed chicken with fragrant rice is a dish specific to North African countries. Coriander and cumin give this dish a unique aroma. It starts by heating the broth to which raisins, cumin, and coriander are added. Let it boil twice, then keep it on very low heat. Finely chopped onion and garlic are sautéed with cinnamon and bay leaf. When the onion becomes translucent, add the rice and mix well to coat it with oil. Sauté everything for 2 minutes, then add the raisins from the broth and some of the broth. Cook the rice with the broth until it evaporates, but the rice should not be fully cooked; the grains should still be firm. This rice is used to stuff the chicken, which has been thoroughly washed and dried, then brushed with a little oil. Pour the remaining broth into the pan with the chicken, then place it in the preheated oven. After 20 minutes, add the chopped vegetables to the same pan. If there is leftover rice from the stuffing, you can add 2 tablespoons of water and keep it on low heat for 10 minutes, then place it around the chicken on the serving platter. While the chicken is in the oven, it should be brushed with the broth from the pan. When ready, cut a little and lift the rice slightly with a fork. The stuffed chicken with fragrant rice is served on a platter with the rice and vegetables around it. The recipe for stuffed chicken with fragrant rice was proposed by Sarah NC. Discuss more about this recipe on the recipe forum.
Ingredients: 1 onion, chopped 3 cloves of garlic 300 g rice 1.5 liters of chicken broth 2 carrots 2 small zucchini 2 star anise 2 cinnamon sticks 1 bay leaf 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons olive oil salt and pepper.
