INGREDIENTS

• 1 X 1.5-2 kg chicken

STUFFING

• 3 tbsps oil
• 1 medium onion, finely chopped
• 150g chicken liver, cut into small pieces
• 200g rice, soaked in cold water for 1 hour, drained
• ½ tsp ground cardamom
• ½ tsp ground allspice
• ½ tsp ground black pepper
• ½ tsp salt
• 1 egg, well beaten
• 2 tbsp fresh mint, chopped or 1 tsp of dried mint
• 1 tbsp tomato puree

FOR THE POT

• 3 tbsps oil
• 2 large onions, coarsely chopped
• 2 large potatoes, sliced into large chunks
• 2 large courgettes, sliced into large chunks
• 3 medium carrots, sliced into large chunks
• 250g rice, soaked for 1 hour
• 1.250l water
• Salt and pepper
• 8 eggs, washed well

RECIPE

Heat the oil in a large frying pan,

add the onion and fry for a few minutes or until softened,

add the chicken liver and fry for about 5 minutes

add the rice and the spices and mix well

Switch off the heat and cool a little

Add the egg, mint and tomato paste and stir well

Stuff the chicken with this mixture and secure the openings with skewers.

Heat the oil in a large pan and brown the chicken lightly.

Add the rest of the vegetables and go on frying for a few minutes, stirring frequently

Add the rice and the water

Bring to the boil and add the eggs.

Cover and transfer to a cool oven, gas mark ½, 120C

Cook overnight. – Check to pot before going to bed and in the morning add if too dry.

PRESENTATION

Platter surrounded by eggs