Rice-Stuffed Whole Chicken
Chef Noor marinates the whole chicken inside and out, fills it with a savoury mix of Egyptian and basmati rice cooked with minced meat, onion and tomato, then boils it with whole spices until tender and roasts it under a yogurt-lemon glaze for a burnished, festive bird.
How to Prepare
Marinate the chicken inside and out with the chopped onion, salt, black pepper, olive oil and lemon.
For the filling: sauté the minced meat with onion, then add both rices, mixed spice, black pepper, turmeric, salt, grated tomato and parsley; toss over low heat without water until the rice drinks the flavours.
Stuff the chicken with the rice filling and secure the opening with toothpicks.
Boil the chicken with onion, garlic, lemon, tomato, bay leaves, cardamom and spices until tender.
Brush with the olive oil-yogurt-lemon glaze and roast (or fry) until golden and burnished.
Rest, remove the toothpicks, and serve the chicken opened to reveal the rice.
Cook the rice filling only until par-done — it finishes inside the chicken, soaking up all the broth's flavour without going mushy.