Rice and chorizo stuffing

Rice and chorizo stuffing

By
From
Arabesque
Photographer
William Meppem

Use this to stuff chicken or any other game birds. Rub the skin with crushed garlic, thyme and lemon zest, and roast. This quantity will stuff a size 20 chicken, roasted for 50 minutes at 190°C, or 12 quail, roasted for 15 minutes at 200°C.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 shallot, finely chopped
1 small garlic clove, finely chopped
50g semi-dried chorizo sausage, finely shredded
100g medium-grain rice
200ml stock or water, simmering
1 lemon, finely zested
1 tablespoon parsley, chopped
1 egg yolk

Method

  1. Heat the oil in a pan and gently sauté the shallot and garlic until they have softened. Add the chorizo and rice and stir well to combine ingredients. Add the simmering stock, cover and cook over a low heat for 12 minutes. Remove the pan from the heat but leave the lid on and allow to steam a further 5 minutes. Tip into bowl and allow to cool. Add the lemon zest, chopped parsley and egg yolk to bind.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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