Djej M'ammer B'r-roz

Description
Algerian chicken stuffed with rice

Ingredients

 * 1 eggplant
 * 2 red peppers
 * 1 onion
 * 3 tomatoes
 * ½ tablespoon paprika
 * ½ tablespoon of your favorite spice blend
 * 1 cup of rice
 * 1 pinch of saffron
 * 2 tablespoons of pine nuts
 * 2 tablespoons of raisins
 * 1 whole chicken
 * salt
 * black pepper
 * 2 tablespoons of butter

Directions

 * 1) Chop the vegetables.
 * 2) Add paprika, spice blend and about 1 tablespoon of salt and 2 cups of water.
 * 3) Soak the rice overnight or parboil for about 5 minutes.
 * 4) Add the saffron, raisins and pine nuts.
 * 5) You can toast the pine nuts for an added dimension of flavor.
 * 6) You can use turmeric instead of saffron.
 * 7) Stuff the chicken under the breast skin, season the outside and inside with about 1 tablespoon of salt total and black pepper.
 * 8) Stuff the cavity with the rice.
 * 9) You can steam the chicken or cook it in the pot with the vegetables.
 * 10) Cook it in the same pot as the vegetables for about 3 hours.
 * 11) Move the chicken around a bit every 30 minutes or so to prevent burning.
 * 12) Cook over a very low flame.
 * 13) As always you can choose to skim the fat that rises to the top.