Ingredients:*1 1/2 kg chicken
*1 Cinnamon stick
*3-4 sweet peppercorns
*2 grains cardamom
*1 medium onion
*1 bay leaf
*2 tbsp butter
*2 tbsp oil
*salt to taste
*4-5 tbsp fresh cream
stuffing:
*200 grams ground beef or lamb
*1/2 tsp salt
*1/2- 3/4 tsp all spice
*1/4 cloves
*1/2 tsp cinnamon
*1/4 tsp nutmeg
*1/4 tsp cumin (optional)
*1/4 tsp cardamom
*1/4 tsp saffron or curcuma
*1 medium onion chopped
*1/4 cup almonds
*1/4 cup pine nuts
*1 cup short grain rice washed and drained
*4 tbsp oil
*1 tbsp butter
*1 3/4 cups water
Method: Heat the oil and butter and fry the almonds and onion nuts.Remove
In the same oil fry the onion until transparent.
Add the ground meat and cook until the meat changes color , adjust salt.
Add the rice and 1 3/4 water cover the lid of the pan and cook until the rice absorbs all the water.
Stir in the spices and leave it to rest for half an hour for the flavors to blend.
Stuff the chicken with this mixture and join the legs sewing the opening in between with needle or thread or you can tie it with a string .
Heat 2 tbsp butter and tbsp oil and fry the chicken on all sides.
cover chicken with water add cinnamon ,peppercorns and cardamom ,onion bay leaf and some salt bring to boil. Remove the froth that appears on the surface and cook until the chicken is most done. remove and coat the chicken with the fresh cream and transfer to a baking tray bake in a moderate oven until the chicken is golden brown and cook completely .
Transfer the chicken to a serving platter surround with spice rice and top with the fried nuts .
