Slow-Cooked Chicken With Sticky Rice Stuffing
Slow-Cooked Chicken With Sticky Rice Stuffing
- July 20, 2021
- Posted by: Fitbliss
Soak rice if you haven’t already done so for an hour. At the same time, combine marinade ingredients in a bowl that will fit the whole chicken. Marinate chicken and refrigerate for at least an hour, turning occasionally so the whole chicken is evenly marinated.
Preheat oven to 120°C and line a baking tray with baking paper.
To make the stuffing, heat oil in a saucepan on medium heat. Add dried shrimps and mushrooms, stir until evenly browned then add spring onions and continue to cook for a few minutes. Add rice, stock, tofu, sauces and vinegar and turn down the heat. Simmer covered with a lid for 20 minutes until rice is completely cooked. Do not stir!
Fold goji berries and macadamias into the rice mixture.
Remove chicken from marinade and stuff cooked rice mixture into the cavity until full. Using twine or a bamboo skewer, close the opening of the chicken cavity.
(Note: If using lotus leaf to wrap, run the whole lotus leaf under water for a couple of seconds to moisten, then place on baking tray, layering them on top of each other, largest to smallest. Brush the last leaf with coconut oil, place chicken in the middle and brush with a little melted coconut oil. Wrap opposing sides over, then the third side and roll the whole parcel over tucking in the last side.)
Place chicken on tray (you can cover or wrap in baking paper), brush with a little extra oil and roast for 3 hours. Increase temperature to 200°C and cook for an additional 30 minutes.
Carve chicken and serve with stuffing and the wilted kale.
NOTE: There will be plenty of leftover stuffing - ensure you either freeze it or eat the next day with a fried egg and some greens.
Servings 8
- Amount Per Serving
- Calories 862
- % Daily Value *
- Total Fat 51.3g79%
- Saturated Fat 11.4g58%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 5.6g23%
- Sugars 13.4g
- Protein 45.2g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Soak rice if you haven’t already done so for an hour. At the same time, combine marinade ingredients in a bowl that will fit the whole chicken. Marinate chicken and refrigerate for at least an hour, turning occasionally so the whole chicken is evenly marinated.
Preheat oven to 120°C and line a baking tray with baking paper.
To make the stuffing, heat oil in a saucepan on medium heat. Add dried shrimps and mushrooms, stir until evenly browned then add spring onions and continue to cook for a few minutes. Add rice, stock, tofu, sauces and vinegar and turn down the heat. Simmer covered with a lid for 20 minutes until rice is completely cooked. Do not stir!
Fold goji berries and macadamias into the rice mixture.
Remove chicken from marinade and stuff cooked rice mixture into the cavity until full. Using twine or a bamboo skewer, close the opening of the chicken cavity.
(Note: If using lotus leaf to wrap, run the whole lotus leaf under water for a couple of seconds to moisten, then place on baking tray, layering them on top of each other, largest to smallest. Brush the last leaf with coconut oil, place chicken in the middle and brush with a little melted coconut oil. Wrap opposing sides over, then the third side and roll the whole parcel over tucking in the last side.)
Place chicken on tray (you can cover or wrap in baking paper), brush with a little extra oil and roast for 3 hours. Increase temperature to 200°C and cook for an additional 30 minutes.
Carve chicken and serve with stuffing and the wilted kale.
NOTE: There will be plenty of leftover stuffing - ensure you either freeze it or eat the next day with a fried egg and some greens.
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Soak rice if you haven’t already done so for an hour. At the same time, combine marinade ingredients in a bowl that will fit the whole chicken. Marinate chicken and refrigerate for at least an hour, turning occasionally so the whole chicken is evenly marinated.
Preheat oven to 120°C and line a baking tray with baking paper.
To make the stuffing, heat oil in a saucepan on medium heat. Add dried shrimps and mushrooms, stir until evenly browned then add spring onions and continue to cook for a few minutes. Add rice, stock, tofu, sauces and vinegar and turn down the heat. Simmer covered with a lid for 20 minutes until rice is completely cooked. Do not stir!
Fold goji berries and macadamias into the rice mixture.
Remove chicken from marinade and stuff cooked rice mixture into the cavity until full. Using twine or a bamboo skewer, close the opening of the chicken cavity.
(Note: If using lotus leaf to wrap, run the whole lotus leaf under water for a couple of seconds to moisten, then place on baking tray, layering them on top of each other, largest to smallest. Brush the last leaf with coconut oil, place chicken in the middle and brush with a little melted coconut oil. Wrap opposing sides over, then the third side and roll the whole parcel over tucking in the last side.)
Place chicken on tray (you can cover or wrap in baking paper), brush with a little extra oil and roast for 3 hours. Increase temperature to 200°C and cook for an additional 30 minutes.
Carve chicken and serve with stuffing and the wilted kale.
NOTE: There will be plenty of leftover stuffing - ensure you either freeze it or eat the next day with a fried egg and some greens.
Servings 8
- Amount Per Serving
- Calories 862
- % Daily Value *
- Total Fat 51.3g79%
- Saturated Fat 11.4g58%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 5.6g23%
- Sugars 13.4g
- Protein 45.2g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Soak rice if you haven’t already done so for an hour. At the same time, combine marinade ingredients in a bowl that will fit the whole chicken. Marinate chicken and refrigerate for at least an hour, turning occasionally so the whole chicken is evenly marinated.
Preheat oven to 120°C and line a baking tray with baking paper.
To make the stuffing, heat oil in a saucepan on medium heat. Add dried shrimps and mushrooms, stir until evenly browned then add spring onions and continue to cook for a few minutes. Add rice, stock, tofu, sauces and vinegar and turn down the heat. Simmer covered with a lid for 20 minutes until rice is completely cooked. Do not stir!
Fold goji berries and macadamias into the rice mixture.
Remove chicken from marinade and stuff cooked rice mixture into the cavity until full. Using twine or a bamboo skewer, close the opening of the chicken cavity.
(Note: If using lotus leaf to wrap, run the whole lotus leaf under water for a couple of seconds to moisten, then place on baking tray, layering them on top of each other, largest to smallest. Brush the last leaf with coconut oil, place chicken in the middle and brush with a little melted coconut oil. Wrap opposing sides over, then the third side and roll the whole parcel over tucking in the last side.)
Place chicken on tray (you can cover or wrap in baking paper), brush with a little extra oil and roast for 3 hours. Increase temperature to 200°C and cook for an additional 30 minutes.
Carve chicken and serve with stuffing and the wilted kale.
NOTE: There will be plenty of leftover stuffing - ensure you either freeze it or eat the next day with a fried egg and some greens.