Chicken and turkey
This recipe is made by stuffing a whole chicken with pilaf flavored with raisins and cinnamon, then roasting it. Since it contains no nuts, it may also suit guests with nut allergies. The long roasting time gives the rice a distinctive flavor as it absorbs the chicken juices.
Melt the butter in a saucepan and sauté the onion until golden. Add the rinsed rice and cook for 2 more minutes. Add the raisins, cinnamon, half the salt, and water. Cook for 12 minutes, until the liquid is absorbed.
Rub the inside of the whole chicken with the remaining salt and the black pepper. Fill it with the cooled pilaf and close the opening with toothpicks.
Place the chicken in a roasting pan and roast in an oven preheated to 190°C / 375°F for 1 hour and 20 minutes, until the skin is golden and the meat is fully cooked, basting occasionally with the pan juices.
Let the chicken rest for 10 minutes after removing it from the oven. Remove the pilaf and serve it with portions of the chicken.
Do not pack the rice tightly inside the chicken; it expands as it cooks, and overfilling may keep the inside of the chicken from cooking through. Allergen: Contains dairy (butter).
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