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Rice & Boeuf Stuffed Chicken


  • 50 ml vegetable oil
  • 10 g. Butter
  • 150 g. Of onions cut into small pieces
  • 1 laurel leaf
  • 2 cinnamon sticks
  • 1 clove of crushed garlic
  • 1/2 c. Salt
  • 3/4 c. Ginger tea
  • 1/2 c. Pepper
  • 3/4 c. Turmeric tea
  • Some branches of parsley
  • Grilled almonds (to decorate)
  • 500 ml of water (more or less)
  • Butter (to brush on chicken before baking)
  • 1 chicken
  • 1/2 c. Turmeric tea
  • 1/4 c. Salt
  • 1/2 c. Ginger tea
  • 1/2 lemon juice
  • 1 clove of crushed garlic
  • 1/2 c. Pepper
  • 1 C. Vegetable oil
  • 20 g. Of onion, cut into small pieces
  • 10 g. Butter
  • 1/2 c. Salt
  • 275 g. Minced beef
  • 175 g. Half-cooked rice
  • Cinnamon pinch
  • 3/4 c. Ginger tea
  • 1/2 c. Pepper
  • Pinch nutmeg
  • Pinch saffron100 g. Grilled almonds


Cook the rice in salted water. Cook half and then drain
In a frying pan, heat the vegetable oil and butter and then add the chopped onion into small pieces
Caramelize the onion and add the minced meat and spices (salt, pepper, ginger, cinnamon, nutmeg and saffron)
Mix and add rice while stirring occasionally. Cook until the meat is cooked. This should take about 5 minutes
When the meat is cooked, pour it into a large bowl and add the toasted and crushed almonds. Mix thoroughly and then leave aside
In a large saucepan, heat the vegetable oil and butter and add the onion
Sweat the onion and add the spices (bay leaf, cinnamon, salt, pepper, ginger, turmeric, and saffron)
Add the crushed garlic and stir. Pour a little water and continue to cook for a few minutes to marinate the chicken
Marinade: Mix ingredients together and marinate chicken
Stuff the mixture with rice and minced meat. The remaining rice will serve to garnish the plate. Use a toothpick to close the hole to prevent rice from escaping during cooking
Before adding the chicken to the pan, remove the bay leaf and the cinnamon sticks. Pour in the water and some leaves of parsley. Stir and cook about 1 hour or until chicken is cooked
Remove the chicken from the pan and place on a baking sheet. Brush the top with butter and brown in the oven a few minutes before serving
Increase the heat of the saucepan and reduce the sauce slightly. Place the chicken in the center of your dish, and pour the sauce around. Decorate with rice and grilled almonds

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