1 liter of water
1 cup of white rice
3 cloves of garlic, minced
1/2 cup of chopped onion
3/4 cup of chopped parsley (optional)
1 tablespoon of butter
1/2 teaspoon of curry powder
1/3 cup of green olives, pitted
5 black plums, pit removed
1.5 kg chicken breast, boned
Salt and black pepper to taste
1 liter of water
1 cup of white rice
3 cloves of garlic, minced
1/2 cup of chopped onion
3/4 cup of chopped parsley (optional)
1 tablespoon of butter
1/2 teaspoon of curry powder
1/3 cup of green olives, pitted
5 black plums, pit removed
1.5 kg chicken breast, boned
Salt and black pepper to taste
In a pot, bring the water to a boil, add the rice, and let cook for 5 minutes
Drain, run under cold water, and set aside
In another pot, sauté the garlic, onion, and parsley in butter until the onion is softened
Add the curry powder, salt, black pepper, olives, plums, and rice
Mix well
Remove from heat, let cool slightly, and stuff the chicken
Preheat oven to 200°C
Sew all cavities of the bird with a thick needle and twine
Place in a baking dish, cover with aluminum foil, and bake for 30 minutes
Remove the foil and bake for an additional 30 minutes
Serve hot.
