Prepared With

Stuffed Whole Chicken


2 cups rice, 1 cup frozen peas, 1/4 cup bell pepper, 1/2 cup green onions, 1 cup sliced mushrooms, 1/4 cup barberries, soaked, 1/2 cup olives, 1/2 cup corn, 1/2 a large yellow onion, 5 large garlic cloves, 1 tbsp ghee,2 tbsp oil, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp veggie bullion , 1.5 tsp salt, 1 tsp chicken bullion, 1 tbsp 7 spice, 3/4 tbsp coriander powder, 1/2 tsp cinnamon, 1/4 tsp saffron threads, 2 cups hot water

For the chicken:
1/4 cup red pepper paste
1 tsp salt
2 tbsp olive oil
1 tsp 7 spice
1 tsp coriander powder
1 tsp garlic powder
1 tsp onion powder
1 tbsp yogurt


Mix the chicken marinade ingredients and rub all over the chicken, making sure to get it under the skin. For the rice, make sure its soaked for 1/2 hour before starting. Add the oil and ghee to a pot, then add the sliced onion and sauté until slightly browned. Add the garlic and sauté until fragrant, then add the defrosted peas and mix. Add the corn and fresh mushrooms, then add in the bell peppers, green onions, and chopped olives. Mix well until everything is heated through. Add the soaked barberries (or raisins) and mix before adding in the soaked rice and spices. Mix well before adding the water. The rice wont be fully cooked. Once rice is slightly cooked and cooled, stuff the chicken all the way and place in a pan covered with foil and bake at 375 for 60 mins to 80 minutes, depending on the size of the chicken. While chicken is baking, add more water to the rice to continue cooking it. Serve the baked chicken over the left over rice and enjoy.

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