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Chicken Stuffed

with Vermicelli
  • Prep Time: 25 mins.
  • Cook Time: 1 hr 20 mins.
  • Tot. Time: 1 hr 45 mins.
  • Servings: 4

A whole chicken coated inside and out, and under the skin, with a buttery spiced marinade. It’s roasted until golden, then stuffed with toasted vermicelli cooked with onion, garlic, stock and raisins. The stuffed chicken goes back in the oven wrapped in foil until it’s tender.

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  • Whole chicken 1 ✓
  • Almarai unsalted butter 2 TBSP ✓
  • Olive oil 1 TBSP ✓
  • Tomato paste 1 TBSP ✓
  • Minced fresh garlic 1 TBSP ✓
  • Honey 1 TBSP ✓
  • Salt 2 TBSP ✓
  • Onion powder 1 TBSP ✓
  • Black pepper ½ TSP ✓
  • Curry powder ½ g ✓
  • Juice of lemon 1 ✓
  • Paprika 1 TBSP ✓
  • Vermicelli 1 Cup ✓
  • White onion, chopped 1 Small ✓
  • Garlic clove, minced 1 ✓
  • Raisins ¼ cup ✓
  • Chicken stock 1 TBSP ✓
  1. Mix the butter, olive oil, tomato paste, garlic, honey, salt, onion powder, pepper, curry and lemon juice into a smooth marinade.
  2. Pat the chicken dry. Rub the marinade inside it, outside it and under the skin.
  3. Place the chicken on foil in a tray and roast it in the oven until it’s browned. The video doesn’t state the time or temperature.
  4. Meanwhile, toast the vermicelli in 1 tbsp butter until deep golden, then set it aside.
  5. Melt another 1 tbsp butter and sauté the onion and garlic. Return the vermicelli to the pan.
  6. Add the stock, salt and spices, then add the raisins and stir until the liquid is absorbed.
  7. Take the chicken out of the oven and fill it with the vermicelli stuffing.
  8. Cover the chicken with aluminum foil and return it to the oven for about 30 minutes before serving.