Chicken stuffed with rice and prunes
6 servings
60 minutes
Chicken stuffed with rice and prunes is an elegant dish of French cuisine that combines the tenderness of meat with the subtle sweetness of dried fruits. Its roots trace back to the traditions of roasted birds popular in France and Europe. Fragrant rice soaked in chicken juices, sautéed vegetables, and hints of garlic create a rich flavor and exquisite texture. Prunes add a light fruity tang that harmoniously complements the rest. The dish is perfect for festive lunches and cozy family dinners, impressing with both taste and stunning presentation. The baked golden crust makes it not only appetizing but also festive, while its simplicity allows one to enjoy its sophistication without complex culinary techniques.
1
First, we prepare the chicken: we wash the chicken, trim the protruding parts of the wings, remove excess skin, and rub salt and pepper inside and out.
- Chicken: 1300 g
- Salt: to taste
- Ground black pepper: to taste
2
If the prunes are very dry, soak them in hot water for 20 minutes (my prunes were soft and juicy, so I skipped soaking). Dice the onion and prunes into small cubes, and grate the carrot. Fry the onion and carrot in vegetable oil.
- Prunes: 15 pieces
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: to taste
3
Rinse the rice and boil it until almost cooked. The highlight of this filling is garlic and dill, which we chop finely.
- Long grain parboiled rice: 300 g
- Garlic: 2 cloves
- Dill: to taste
4
We mix all the ingredients (rice, onion with carrot, prunes, garlic, dill). We stuff our chicken with the prepared filling. We sew or pin the chicken with toothpicks. We generously coat the chicken with vegetable oil on top (this will make it juicy and golden).
- Long grain parboiled rice: 300 g
- Onion: 1 piece
- Carrot: 1 piece
- Prunes: 15 pieces
- Garlic: 2 cloves
- Dill: to taste
- Chicken: 1300 g
- Vegetable oil: to taste
5
All done. Our chicken is ready to be baked. We send it to the oven for 40 minutes at 190 degrees. Don't forget to baste the chicken with the juices every 10 minutes. We garnish the cooked chicken and serve it at the table.
- Chicken: 1300 g