Chicken stuffed with rice

Directions

1. Combine the vinegar, garlic, black pepper, sliced onion and crumbled stock cube in a large casseroled dish.

2. Add the chicken and turn to coat in this marinade.

3. Cover and allow to marinade at room temperature for 30 minutes, turning the chicken often.

4. In the meantime, steam your rice until done, take off the heat and set aside.

5. When the chicken has marinated, heat a little oil in a frying pan, add the chicken and brown slowly over low heat.

6. Mix the rice with the diced onion, diced tomatoes, chilies and carrot.

7. Use this mixture to stuff the inside of the chicken (neck and body cavities).

8. Close the openings in the chicken then coat the chicken with the mustard.

9. Place the chicken on a rack in a roasting tin.

10. Cover with foil and transfer to an oven pre-heated to 200°C.

11. Roast for 60 minutes, or until done through.

12. Allow to rest for 20 minutes then carve and serve accompanied by the rice stuffing.

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