STUFFED ROAST CHICKEN
- 2 cups Basmati rice
- 2 stems of celery, chopped
- 2 small onions, chopped
- 3 small red or yellow apples, chopped
- 1 tablespoon chopped garlic
- a handful of raisins
- a handful of fresh parsley, finely chopped
- 1 chicken stock cube
- 2 tablespoons butter or margarine
- 2 tablespoons olive oil
- spice of your choice, I used Kapana spice
- Aromat, optional
Cook rice until almost tender. Preheat oven to 180°C.
Fry all other ingredients in butter and olive oil until slightly tender. No longer then 3 to 4 minutes.
Add the rice to the mixture and add more spice if necessary. I added about 2 tablespoons of Aromat.
Spice the whole chicken cavity, and add some of the stuffing.
Use the rest of the stuffing under the skin carefully not to tear or overstuff the chicken. I did the chest and back.
Rub some butter on the whole chicken and spice with your choice of spice.
Bake in the oven in an uncovered dish for an hour.
Note:
The combination of garlic and celery and subtle sweetness of the apples really give that nice aromatic flavor. This stuffing can be used as a side dish instead of for example spicy rice. I feasted on the left over stuffing.
Recipe and pictures: Julia Lendo
