Steamed Stuffed Chicken I with Tomatoes, Rice and Parsley

Name: Steamed Stuffed Chicken I with Tomatoes, Rice and Parsley
Yield: Serves 4
Cuisine: Moroccan
Ingredients: coarse salt; 1 roasting (broiler/fryer) chicken; 900 g/2 lb ripe tomatoes, skinned, seeded and cut into segments (6 cups skinned and seeded tomatoes cut into segments); 900 g/2 lb ripe tomatoes, skinned, seeded and cut into segments (6 cups skinned and seeded tomatoes cut into segments); 50 g/2 oz rice, cooked; 2 bunches flat-leafed (Italian) parsley, chopped; ¼ teaspoon each freshly ground black pepper, hot and sweet red peppers; ¼ teaspoon each freshly ground black pepper, hot and sweet red peppers; 4–6 tablespoons melted butter (or smen); ¼ teaspoon each freshly ground black pepper, hot and sweet red peppers; sprigs of flat-leafed (Italian) parsley, fresh green coriander and mint; 4–6 tablespoons melted butter (or smen); sprigs of flat-leafed (Italian) parsley, fresh green coriander and mint; sprigs of flat-leafed (Italian) parsley, fresh green coriander and mint; powdered cumin; tomato quarters

Preparation info

Serves
4

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 roasting (broiler/fryer) chicken
coarse salt

Africa
Morocco
Main course
Gluten-free
Mediterranean

Method

Rub the chicken with salt inside and out, and leave for an hour. Rinse well and pat dry, removing any pin feathers with tweezers.
In a large bowl, mix all the stuffing ingredients, adding salt to taste.
Stuff chicken loosely and fasten vents with string or wooden skewers.
Fill a couscoussier (or steamer) three-quarters full with water