👨‍🍳 作り方

1. 1

   Prepare the stuffing: In a bowl, combine the soaked and drained rice, chopped onions, tomatoes, minced garlic, chopped coriander, chopped parsley, vegetable oil, turmeric, cumin, coriander powder, salt, and pepper. Mix well.

   💡 プロのコツ: Ensure all ingredients are evenly distributed.
2. 2

   Stuff the chicken: Carefully open the cavity of the chicken and generously stuff it with the prepared rice mixture. You can use toothpicks to secure the opening if needed.

   💡 プロのコツ: Do not overstuff the chicken, as the rice will expand.
3. 3

   Sear the chicken: In a large oven-safe pot or Dutch oven, heat a little oil over medium-high heat. Sear the stuffed chicken on all sides until golden brown.

   ⏱️ 10 minutes
4. 4

   Add aromatics and liquid: Add the cardamom pods, cinnamon stick, and cloves to the pot. Pour in the chicken broth and lemon juice. Bring to a simmer.

   💡 プロのコツ: Ensure the liquid level is about halfway up the chicken.
5. 5

   Bake the chicken: Cover the pot tightly with a lid or aluminum foil. Transfer to a preheated oven at 180°C (350°F) and bake for 1 hour and 30 minutes, or until the chicken is cooked through and tender, and the rice is fully cooked.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Check for doneness by piercing the thickest part of the thigh; juices should run clear.
6. 6

   Rest and serve: Once cooked, let the chicken rest for 10-15 minutes before carving. Serve the chicken with the flavorful rice from the pot.

   ⏱️ 15 minutes