Steamed and stuffed chicken

Name: Steamed and stuffed chicken (Poulet m’bakhbar)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 tsp ground black pepper; 1 tsp sweet paprika; 1 tsp ground cumin; 1 tsp ground ginger; 2 large onions, peeled and finely chopped; 125 g (4½ oz) cooked long-grain rice; leaves from ½ bunch coriander, finely chopped; pinch of salt; 1 organic chicken, about 1½ kg (3 lb 3 oz), with giblets; about 350 ml (12 fl oz) water; 2–3 garlic cloves, peeled and crushed; 1 tbsp olive oil (optional), plus extra for greasing

Poulet m’bakhbar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

The chicken used in this recipe should be top-quality organic as the flavour and texture of the meat is what makes it so good. This dish has no added oil and is packed with flavour, so is perfect for dieters.

Ingredients

1 organic chicken, about 1½ kg (3 lb 3 oz),

Africa
Morocco
Fez
North Africa
Mediterranean
Gluten-free

Method

Remove the liver from the chicken and chop. In a bowl, combine the spices, salt, coriander, chicken liver, rice, onion and garlic with 1–2 tbsp water and the olive oil (if using) to make an unctuous stuffing. Pack the cavity of the chicken with the stuffing, then sew it up with a needle and thick thread or tie the legs together, pulling the skin over the stuffing and tuc