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Stuffed Chicken with rice, Golden peas and Potatoes

by sns (follow)
Chicken (692)      Rice (247)      Indian (223)     
My family's all time favourite meal. Perfect for weekend's special dinner.

Preparation Time: 30 minutes
Cooking Time: 1 hour 40 minutes
Serves: 3

For marination*
1 whole chicken with skin
1 packet of Shan tikka or tandoori masala (you can use tikka or tandoori masala from any other brand)
2 tablespoon ginger garlic paste
1/2 cup yogurt
4-5 tablespoon oil

For stuffing*
1 cup rice
water for boiling the rice
2 star anise seeds (optional)
Salt to taste
1/5 cup oil
1 large onion, sliced
1/2 teaspoon All spice mix
2 boiled eggs

For peas and potatoes*
2 potatoes, cut into small cubes
water for boiling the potatoes
2 tablespoon oil
1/2 cup frozen peas
salt and black pepper to taste

Prepare the marinade by mixing tikka masala, ginger garlic paste, yogurt, and oil in a bowl.
Marinate the chicken and refrigerate for one day or at least 8 hours.
To prepare rice pour some water in a vessel, add salt and star anise seeds and bring it to boil.
Now add rice, cook for 10-13 minutes.
Drain the rice when they look fully cooked.
Keep them aside.
In a separate vessel, heat oil add onions and fry for few minutes.
When onions start changing colour to golden add rice and all spice mix. Mix for few minutes then turn the flame off.
Preheat the oven at 170 degrees.
Take a large baking dish.
Place marinated chicken with all the marinade.
Push one egg into the cavity of the chicken.
Add enough rice to fill the cavity of the chicken, reserve rest of the rice for later.
Put the tray in the preheated oven and bake for about 1 hour and 15 minutes, depending on your oven setting. Do not over bake the chicken otherwise it will become dry.
While chicken is baking, boil potatoes.
Heat oil in a pan, add boiled potatoes, salt and pepper, and fry till they turn golden.
Take the potatoes out in a plate.
In the same pan and oil fry peas till they turn golden.
When the chicken is done, Turn the upper grill on for 10 minutes to give the nice golden colour to the chicken.
In a large serving plate spread the rice, which we reserved for later.
Put baked chicken on top.
Arrange, boiled egg, potatoes and peas around the baked chicken.
Serve hot with mint yogurt or any sauce of your choice.

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