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Roast Chicken with Rice Stuffing
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.