- 1 Chicken medium
- 1 cup Rice
- 2 cups Water
- 1½ tsp Salt
- ½ lbs Lamb
- 1 Onion chopped
- 4 Garlic Cloves chopped
- 1 tsp Seven Spices
- ½ tsp Black Pepper
- ¼ cup Pine Nuts toasted
- 1 tbsp Olive Oil
For the Rice
Put the rice, water, and 1 teaspoon of salt in a small pot and bring to a boil.
Turn down to a simmer, and place a top loosely over the pot leaving a gap for steam to escape.
Cook until done. Roughly 20 minutes.
For Stuffing
Heat oil in a pan. Add the garlic, and onions.
Cook unti soft.
Add lamb, and stir regularly to keep from burning.
When almost cooked through add the remaining salt, spice, pepper, and pine nuts
Cook until done, remove from heat.
Preheat oven to 400°F (200°C)
For Chicken
Place half the stuffing in the bottom of a glass baking dish.
Stuff chicken with the other half of the stuffing.
Place chicken in the dish on top of the rice filling and place in the oven.
Cook until done, roughly one hour.
Calories: 562kcal | Carbohydrates: 28g | Protein: 33g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 123mg | Sodium: 700mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2.4mg