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.
Rice-stuffed whole chicken is a celebratory dish that takes centre stage at gatherings and family feasts. The chicken is first simmered in a broth perfumed with whole spices until tender, then filled with a mixture of rice, minced meat and parsley. A yogurt-and-lemon browning glaze gives the skin a glossy golden colour that completes this impressive centrepiece.
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.
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Cook the rice filling only until par-done — it finishes inside the chicken, soaking up all the broth's flavour without going mushy.
Ingredient Swaps
• You can use all basmati rice instead of blending it with Egyptian rice for longer grains.
• The minced meat can be replaced with toasted nuts for a lighter, meat-free filling.
• Add raisins or pine nuts to the filling for a traditional sweet-savoury note.
Common Questions
Why is the chicken boiled before stuffing?
Boiling tenderizes the meat and gives you a fragrant broth for cooking the rice.
How do I get golden skin?
Brush the chicken with the yogurt-lemon mixture and roast in the oven until browned.
How do I keep the filling inside?
Close the cavity with a wooden skewer or kitchen twine after stuffing.
Do I cook the rice before stuffing?
Cook it until half done, then stuff it so it finishes cooking in the chicken flavour.
What is it served with?
Serve it with yogurt, salad, pickles and a warm bowl of soup.
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