Roast Chicken with Rice Stuffing

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INGREDIENTS :

1 - 1/2 kg skinned chicken
4 spring onions chopped
155 gm cooked rice
60 gm soft breadcrumbs
For Tomato sauce
30 gm butter
1 chopped onion
1 green pepper chopped
125 gm mushroom sliced
440 gm canned tomatoes
2 tbsp tomato puree
1 tbsp sugar
125 ml water

METHOD :

Wash the chicken and pat dry on absorbent paper. Cook the spring onions and curry powder in a frying pan.

Remove from fire and stir in rice and breadcrumbs. Fill the chicken with rice mixture securing opening with a skewer.

Place in a baking dish, brush with oil and bake for 1 ' hours, basting frequently with juices from baking dish.

To make the sauce, melt butter in a saucepan and cook onion, green pepper and mushrooms for 2-3 min. Stir in the tomatoes, tomato puree and sugar, season to taste.

Cook at medium temperature, stirring occasionally for 8-10 minutes until the sauce is reduced by a quarter.