Stuffed chicken with rice and prunes
Description
This recipe won't take much time. This dish was my mom's signature one, as she always prepared rice-stuffed chicken with prunes at home for any celebration. All our friends and acquaintances knew that no matter what occasion we were celebrating, a fragrant and incredibly delicious chicken would always be on the table. Now I often use my mom's recipe for making rice and prune-stuffed chicken myself, as this dish always fits perfectly. 1) First, we need to prepare the chicken. Thoroughly rinse the chicken under running water, dry it well with paper towels, then season the inside and outside with salt and spices. Let it sit and marinate for a while. 2) Choose soft prunes. If they are too dry, soak them in boiling water for 15–20 minutes. Then drain the water, chop the prunes into small cubes. Finely chop the onion, grate the carrot on a coarse grater, and mince the dill and garlic. 3) Heat a little oil in a skillet and sauté the onion and carrot until golden brown. While the vegetables are frying, start cooking the rice, but boil it only until half-done—slightly undercooked in the center. 4) Mix the cooked rice, sautéed vegetables, and prunes together. Add minced garlic and dill, salt and pepper to taste. Mix everything thoroughly. 5) Stuff the chicken cavity tightly with the prepared filling. Brush the outside of the chicken with vegetable or butter. 6) Place the chicken on a baking tray and put it in the oven. Bake for 40 minutes at 190°C (375°F), then continue baking for about another 30 minutes at 220°C (425°F). During baking, baste the chicken every 10–15 minutes with the juices collected in the tray to keep it juicy. Once ready, transfer the chicken onto a serving platter, garnish the sides with vegetables and fresh herbs, and serve. Enjoy your meal! Serve hot.