Ingrédients
- Small whole chicken, cleaned and ready for stuffing1 chicken
- Juice of one orange and its pulp1 orange
- Zest of one orange1 orange
- 1 teaspoon vinegar1 teaspoon
- 1/2 cup basmati or American rice0.5 cup
- 1 cup mixed vegetables (zucchini, peas, carrots, corn)1 cup
- 1 medium onion, finely chopped1 onion
- 1 tablespoon ghee1 tablespoon
- 1/2 cup almonds, pistachios, pine nuts0.5 cup
- Spices (cardamom, pepper, cinnamon, ground ginger)0
- Juice and zest of one orange1 orange
- 1 tablespoon yogurt1 tablespoon
- 1 tablespoon fennel1 tablespoon
- 10 cardamom pods10 pods
- 1 large onion, sliced into rings1 onion
- 5 cloves of garlic5 cloves
- 1/2 teaspoon tomato paste0.5 teaspoon
- 1/2 teaspoon mustard0.5 teaspoon
Épices mélangées0
Épices de poulet0- Italian spices (optional)0
- 1/2 cup olive oil mixed with a little vegetable oil or melted butter0.5 cup
Mesures
- 1
Wash the chicken well, soak it in salted warm water, and add the orange with its zest and pulp and a tablespoon of vinegar. Keep it in an airtight container and leave it in the refrigerator for a full night.
60 minutesMatériel requis:🍳Airtight container - 2
To prepare the stuffing, soak the rice in water for at least one full hour, then drain and set the water aside.
60 minutes - 3
Fry the onion with the ghee until it turns golden, then add the nuts, spices, and gradually add the vegetables, stirring each type for no less than two minutes.
10 minutesMatériel requis:
Poêle à frire - 4
Stir the mixture well, cover the pot for five minutes, then stir every five minutes until the moisture evaporates and the ghee starts to appear.
5 minutes - 5
Add the rice to the mixture and stir well, then add the soaked rice water and leave it on high heat until the water completely evaporates.
10 minutes - 6
Remove the pot from the heat and let it cool.
5 minutes - 7
To prepare the sauce, mix the yogurt with the mixed spices, tomato paste, mustard, and orange zest until well combined.
5 minutes - 8
To stuff the chicken, prepare the rice stuffing, sauce, and olive oil first and keep them beside you.
5 minutes - 9
Remove the chicken from the soaking water and wash it well. Lay a sheet of aluminum foil over the roasting pan.
5 minutesMatériel requis:🍳Aluminum foil🍳Roasting pan - 10
Spread the onion, garlic, cardamom pods, and fennel, then prepare the chicken and stuff it with the half-cooked rice and vegetables. Then sew the chicken with thread and tie its legs with another thread.
10 minutes - 11
Brush the chicken with the olive oil mixed with vegetable oil or butter, then with the sauce, place it over the spread onion, and pour the orange juice over it, and pour water over the onion.
10 minutes - 12
Close the aluminum foil like a basket and seal it tightly so that the sauce does not leak out.
5 minutes - 13
Place the pan in a preheated oven at 180 degrees, or the lowest temperature you have, and leave the chicken for one hour.
60 minutesMatériel requis:
Four - 14
After one hour, open the aluminum foil and be careful not to spill the sauce, turn on the grill from above, and leave it until it browns, being careful not to burn it.
10 minutes - 15
At this time, while the chicken is browning and gaining its red color, take a spoon and pour a little of the sauce over it, and maintain this step until it is cooked and browned.
5 minutes - 16
Turn it onto its other side, and continue to baste it with the chicken sauce underneath. Then turn off the oven and close the aluminum foil for a quarter of an hour.
10 minutes
Faits nutritionnels
Épices mélangéespour 100gÉpices de pouletpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.