CHICKEN STUFFED WITH RICE AND HERBS
Enjoy the taste of this roast chicken, stuffed with a delicious mixture of sautéed liver, rice, pine nuts and hot spices. The chicken is seasoned with salt, pepper and oregano, ensuring that every bite is flavorful and balanced. Paired with lemon mustard potatoes, this dish is slow cooked to achieve a tender, juicy interior and a beautifully golden exterior.
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30
130
130
5 - 6

Ingredients

  • 1 chicken 1.700 g approx.
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 cup of long grain rice
  • 1,5 kg baby potatoes
  • 2 tablespoons of pine nuts
  • a pinch of ground nutmeg
  • 2 tablespoons of mustard
  • 400 g chicken livers
  • salt and pepper
  • oregano
  • Juice of one lemon

Instructions

1

Cut the livers into small pieces and sauté them with the olive oil, onion and garlic.

2

Add the rice, pine nuts, spices, salt and 2 cups of water. When the water is absorbed, remove from the heat, stir and stuff the chicken.

3

Secure the chicken belly with toothpicks, season with salt and pepper, spread oregano on the outside and drizzle with olive oil.

4

Cut the potatoes in half and mix them with the homemade stock, lemon juice, mustard, salt and pepper and oregano.

5

Put the chicken in a baking tray, add the potatoes, pour half a glass of water and bake in a preheated oven at 190 degrees for about 1 hour and 40 minutes.