Chicken stuffed with rice and candied fruits
5 servings
70 minutes
Chicken stuffed with rice and candied fruits is a dish with Chinese roots that reflects the traditions of Eastern cuisine, where sweet and savory harmoniously combine. The tender meat absorbs the aromas of dried fruits, apples, and spices, creating a delightful composition of flavors. The sweet notes of apricots and prunes are balanced by the spiciness of the garlic mixture, while baked apples and onions add softness to the dish. The rice filling makes it hearty, and the crispy crust adds to its appeal. This is an ideal choice for a festive table or family dinner, impressing with its exquisite taste and aroma. It is served hot with herbs and sauces that enhance its Eastern character.
1
First, we boil the rice. Then we let it cool.
- Rice: 0.5 glass
2
Chop dried fruits (raisins, prunes, apricots — about 50 grams each), add two diced apples (preferably not too sweet). Then add rice and finely chopped parsley (cilantro can be used).
- Dried fruits: 150 g
- Apple: 5 piece
- Rice: 0.5 glass
- Chopped parsley: 15 g
3
Rub the inside of the chicken with salt and pepper. Then stuff it with the rice mixture. Finally, sew it up or secure it with toothpicks.
- Chick: 1 kg
- Salt: to taste
- Ground black pepper: to taste
4
In a separate bowl, crush the garlic, add pepper and salt. Then rub the chicken with this mixture, leaving a little garlic mixture aside. Tie the legs with string.
- Garlic: 6 heads
- Ground black pepper: to taste
- Salt: to taste
5
For more aroma, you can make a couple of cuts in the skin and fill them with leftover garlic-pepper mixture.
- Garlic: 6 heads
- Ground black pepper: to taste
6
Place the chicken on the baking sheet, and surround it with sliced onions and large apple wedges.
- Apple: 5 piece
- Onion: 2 heads
7
Bake in the oven for about an hour at 200 degrees, watching the crust, periodically basting with the fat that drips off. In the last 10 minutes, you can brown at 250 degrees for a crispier crust.