[Stuffed Chicken]
1 tsp butter, ghee or coconut oil
1 medium sized white onion, finely chopped 1 green bell-pepper, diced
2 garlic cloves, finely chopped
1 tsp ground allspice
a pinch of ground black pepper
a pinch of sea salt
20g walnuts, chopped
30g pine nuts
60g uncooked basmati rice
250ml chicken stock
30g sultanas or raisins
1 large chicken (2kg)
Serves 6
Per serving:
465 calories
5g fat
29g carbs
76g protein
Preheat oven to 180 ̊C/350 ̊F.
Melt the ghee / oil in a frying pan over a medium heat. Add the onion and sauté for 3-4 minutes, stirring, until soft.
Add the green pepper and sauté for 2-3 minutes, stirring, until soft.
Add the garlic and fry gently for 2 minutes, stirring continuously.
Add the allspice and stir well. Add the ground black pepper and sea salt and stir.
Add the walnuts, pine nuts and rice and stir over a medium heat for 2 minutes.
Add the chicken stock, stir well and cook for 1 minute. Add a splash more stock if the mixture is too dry.
Add the sultanas / raisins and stir.
Transfer the contents of the pan to a bowl and allow to cool for 10 minutes.
Spoon the mixture into the cavity of the chicken. Place the chicken in a foil lined ovenproof dish.
Cook for 2 hours or until the chicken is thoroughly cooked.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days.
Enjoy,
Phil
