Chicken Stuffed with Rice and Prunes

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The prepared filling (in my case) does not all fit into the chicken. So I do the following: I pour the juice and fat from the chicken that formed during baking into a bowl with the unused filling. I also take the filling out of the chicken and transfer it to the same bowl, mixing everything together. Then I place the filling on a large plate and put the chicken on top, garnish it, and serve it. Once again — enjoy your meal!

Ingredients

Poultry - 45.9 oz
Parboiled and wild rice blend - 10.6 oz
Onion - 1 piece
Carrot - 1 piece
Garlic - 2 cloves
Prunes - 15 pieces
Dill - to taste
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

First, prepare the chicken: wash the chicken, trim any protruding wing parts and excess skin, and rub it with salt and pepper inside and out.

Step 2

If the prunes are very dry, soak them in hot water for 20 minutes (I had soft and juicy prunes, so I skipped this step). Dice the onion and prunes, and grate the carrot. Sauté the onion and carrot in vegetable oil.

Step 3

Rinse the rice and boil it until almost cooked. The highlight of this filling is garlic and dill, finely chop them.

Step 4

Mix all the ingredients (rice, onion with carrot, prunes, garlic, dill). Stuff the chicken with the prepared filling. Sew up the chicken or secure it with toothpicks. Generously brush the chicken with vegetable oil on top (this will make it juicy and golden).

Step 5

That's it. Our chicken is ready for baking. Place it in the oven for 40 minutes at 374°F. Don't forget to baste the chicken with the released juices every 10 minutes. Garnish the finished chicken and serve it.