CHICKEN STUFFED WITH RICE

Preparation Method :

• Prick the chicken all over using a fork and rub in the blended mixture. Leave to stand for an hour.
• Heat 1 tablespoon of the ghee in a pan, add the rice and fry for about 2-3 minutes, stirring constantly.
• Add the sultanas and almonds, stir well. Pour in the water and simmer for about 10-12 minutes or until the rice is almost tender. Adjust seasoning with salt and chilli powder, Set aside.
• When the rice is cold, use it to stuff the chicken; sew up both ends.
• Place on a baking tray and cook in a preheated oven, 200°C / 400°F / Gas Mark 6 for about an hour or until the juices run clear.
• Lay a piece of kitchen foil over the top of the chicken to prevent browning too quickly.
• Remove the chicken and allow to rest.
• Add the remaining yogurt to the juices in the tray and some water, if needed, a spoonful at a time, stirring until it is all absorbed.
• Garnish with fresh coriander sprigs and serve the chicken in thick slices or joints with the sauce.