Chicken stuffed with rice and vegetables

Moroccan flavors and more

5 Oct, 2024

Chicken stuffed with rice and vegetables

Give chicken a festive touch and make this delicious Moroccan recipe! Get inspired again, because once the chicken is on the table with all kinds of goodies around it, it will automatically become famous! This dish will definitely not be forgotten!

Along with some delicious salads, it not only looks great on the table.... there is simply nothing more delicious (and tasty).

The chicken is slow cooked, making it nice and juicy, tender and flavorful. But that's not all, because the chicken is then baked in the oven. This gives the chicken a nice toasty coating, delicious! This recipe is for 6/8 people.

Ingredients:

RICE

40 ml olive oil
1 yellow onion
0.5 sweet bell pepper
20 g coriander
1 clove of garlic
125 g paella rice
3 g ras el hanout
3 g paprika powder
2 g black pepper
5 g salt
250 ml water

CHICKEN

2 large yellow onions
1 clove of garlic
40 g coriander
75 ml olive oil
10 g ras el hanout
3 g paprika powder
3 g black pepper
0.2 g saffron threads
11 g salt
3 g onion powder
1 chicken
75 ml water
650 ml water
butter

EXTRA CHAMPION

30 ml olive oil
250 g mushrooms
2 g salt
3 g ras el hanout
1 g black pepper
3 g onion powder
1 clove of garlic
15 g coriander

EXTRA POTATO SET

600 g potatoes
40 ml olive oil
2 g thyme
2 g black pepper
3 g garlic powder
3 g onion powder
3 g salt

Preparation:

RICE

Chop the onion, cilantro, garlic and coriander.

Heat the olive oil in the pan (use a thick-bottomed pan).

Add the onion, bell pepper, cilantro and garlic. Fry together for a few minutes.

Add the rice, ras el hanout, paprika, black pepper and salt.

Fry all the ingredients together for a minute.

Add the water and turn the heat on high.

When it is bubbling well, turn down the heat slightly.

When the rice has completely absorbed the water, turn off the heat. Let it stand for 10 minutes before serving the rice.

CHICKEN

Wash the chicken well with some water and lemon or water and vinegar.

Coarsely chop the greens.

Put the onion, garlic and cilantro in a blender.

Put the mixture in a deep bowl. Add the olive oil, ras el hanout, paprika, black pepper, saffron threads, onion powder, salt and 75 ml of water. Mix all the ingredients together well.

Coat the chicken well with the sauce/marinade and let it soak in well (preferably overnight).

Fill the chicken with the rice. Close the chicken tightly.

Add the chicken to the pan along with the remaining onion mixture. Add 650 ml of water and cook over high heat. Put the lid on top. When it bubbles, turn the heat down low. Continue cooking the chicken for about 45/50 minutes. You can check if the chicken is done by pricking it with a fork. If nothing liquid comes out, then it's done.

Carefully remove the chicken from the pan and place the chicken on the baking sheet (don't forget the baking paper). Coat the chicken with some butter. Place the chicken in the preheated oven for about 30 minutes at 200℃ or until the chicken is nicely golden brown.

Continue to cook the sauce (without a lid). Turn the heat on high so that the sauce thickens. When the sauce is thick enough, turn off the heat. The sauce evaporates, so keep a close eye on it.

Place the chicken on a large plate and pour the sauce on top.

EXTRA

Would you like some more yummy ingredients to go with the chicken? Then see the steps below!

MUSHROOM SET

Chop the mushroom, garlic and cilantro.
Heat the olive oil in the pan. Add the mushrooms, salt, ras el hanout, black pepper, onion powder and garlic.
Stir-fry everything together for a few minutes. Add the cilantro and fry again for a few minutes.

POTATOES SET

Peel and slice the potatoes.
Bring plenty of water to a boil in a saucepan.
Add the potatoes. Boil the potatoes for 12 minutes.
Put the potatoes in a colander and drain the water.
Add the olive oil along with the thyme, black pepper, garlic powder, onion powder and salt in a deep bowl.
Mix everything together. Add the olive oil mixture to the potatoes.
Mix everything together well until combined.
Divide the potatoes between the baking sheet lined with baking paper.
Put the potatoes in a preheated oven at 220℃ for about 30 minutes, or until the potatoes are soft and have turned a nice color.

BESAHA!

Moroccan flavors and more

"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"

Chicken stuffed with rice and vegetables