Salt-Baked Stuffed Chicken

Ingredients

• 1 chicken weighing between 1200–1400 g whole chicken
• half a cup green peas
• 1 cup rice
• half a teaspoon salt
• half a teaspoon black pepper
• for garnish almonds
• for garnish pine nuts
• one and a half tablespoons ghee
• 7 egg whites egg whites
• 2 kg salt
• half a cup oil
• 4 cloves crushed garlic
• half a teaspoon curry powder
• half a teaspoon ginger
• quarter of a teaspoon turmeric
• half a teaspoon chili pepper
• 1 tablespoon Maggi seasoning or a Maggi cube
• half a cup meat

Instructions

1. In a bowl, clean the chicken and wash it with vinegar and salt, then rinse it thoroughly inside and remove any blood.
2. In a bowl, mix the oil marinade with crushed garlic, curry powder, ginger, turmeric, chili pepper, and Maggi seasoning or a Maggi cube.
3. In a bowl, coat the outside of the chicken with the marinade and leave it for half an hour to 4 hours.
4. In a frying pan, fry the meat with ghee, then add the black pepper and salt, adding the peas last.
5. In a pot, prepare the stuffing rice and mix it with the meat-and-pea mixture, almonds, and pine nuts.
6. Stuff the rice inside the chicken without packing it too tightly.
7. Using a needle and thread, sew the chicken opening closed with successive stitches and a knot.
8. On a plate, tie the legs together with cooking wire or thread.
9. Place the chicken in an oven bag and tie the bag, then trim off the excess and open the bag at the corners for slight ventilation.
10. In a bowl, mix the 7 egg whites with the salt until a salt dough forms.
11. In a baking tray, spread a layer of salt dough, then place the chicken inside it and cover it completely with the salt dough.
12. Bake the chicken in the oven at 180°C, with both top and bottom heat on, for two and a half hours.
13. Monitor the chicken in the oven until cooked through, then remove and serve.