Stuffed Chicken Thighs
A hearty main of marinated chicken thighs filled with a fragrant mix of basmati and short-grain rice cooked with gizzards and cinnamon.
How to Prepare
1. Blend the marinade onion, tomato, lemon juice, olive oil, salt, pepper and spice; coat the chicken and leave to marinate.
2. For the stuffing, heat the oil with the sugar until golden, then saute the onion and gizzards with salt, pepper, spice and cinnamon.
3. Add the mixed basmati and Egyptian rice, stir, then add water and cook until almost done.
4. Open the chicken thighs and fill each with the rice stuffing; close and secure.
5. Arrange in a baking tray and bake until the chicken is cooked through and golden. Serve hot.
Mixing basmati with short-grain Egyptian rice gives a stuffing that holds together yet stays fluffy.