Whole Chicken Stuffed With Rice

“A one-pan recipe for oven-baking an entire stuffed chicken!”
Hila Liberty
Original Recipe Author
There’s something about stuffing things with rice that makes food taste exponentially better. Think Midye dolma mussels, Ghapama pumpkins, and the classic stuffed tomatoes.
However, you might want something heartier than tomatoes yet more conventional than mussels and pumpkins.
If that’s the case, we have the perfect dish for you: a whole chicken stuffed with rice.
Does that sound like a complex recipe that leaves a mess behind in the kitchen? Well, it’s not. This one is super easy and only calls for a single baking pan!

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Whole Chicken Stuffed With Rice
Ingredients
- Whole chicken
- 1½ cups basmati rice (or up to 2 cups)
- 1 fennel (cut into quarters)
- 2 potatoes (cut into quarters)
- 2 onions (halved)
- 1 tbsp. harissa paste
- 1 handful toasted pine nuts
- Cilantro/parsley
- Spices (salt, paprika, cumin, turmeric, sweet paprika)
- Date syrup
- ¼ cup oil
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse and strain the basmati rice.
- In a bowl, add the harissa, pine nuts, and cilantro (or parsley) to the rice.
- Add the spices (salt, paprika, turmeric, and cumin) to the same bowl and mix well.
- Stuff the chicken with the spiced rice and put it in the middle of the baking pan.
- Scatter the vegetables around the chicken.
- Grab a small bowl and mix the date syrup, sweet paprika, salt, and oil.
- Dip a brush in the small bowl and top the chicken and veggies.
- Cover the pan with aluminum foil and put it in the preheated oven.
- Bake for an hour, then take the pan out to add a cup of boiling water to the stuffing.
- Put the pan back in the oven for another hour or until it’s nearly done cooking.
- Remove the foil cover and bake uncovered for a bit to get a golden crisp.
Tips
- It’s important to add water to the rice halfway through the baking period. Otherwise, it might not cook well, and you’ll end up with firm and tasteless stuffing.
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