Stuffed chicken
easy
90 mins
90 mins
Ingredients
- 100 g Long grain rice
- 7-10 Tbsp Salt
- 100 g Poultry liver
- 1 Onion
- 10 paprika-filled olives
- 1 TABLESPOON butter or
- 7-10 Tbsp Margarine
- 7-10 Tbsp white pepper
- 1 collar Parsley
- 1 Rosemary branch
- 1 (approx. 1.2 kg) Chicken
- 1 TABLESPOON Oil
- 1 TEASPOON Sweet peppers
- 500 g Tomatoes
- 2 Vegetable Onions
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Let the rice swell in boiling salted water at low heat for about 20 minutes. Wash liver, dab dry and cut into small pieces. Peel and finely chop the onion. Cut olives in half.
- 2
Fry the liver and onion cubes in hot fat. Drain the rice. Add rice and olives. Season to taste with salt and pepper. Wash parsley and rosemary and chop finely, except for something to garnish.
- 3
Add half to the filling. Wash the chicken, dab dry and fill with the rice liver mixture. Plug with wooden skewers, tie them with kitchen string. Mix oil and paprika and spread on the chicken.
- 4
Place in a roaster and bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 hour until golden brown. Scald, skin and cut tomatoes into eighths. Peel and chop the vegetable onions.
- 5
Add the vegetables to the chicken about 20 minutes before the end of the cooking time. Sprinkle with remaining herbs. Garnish with a bouquet of herbs. Goes well with baguette.
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