For 6 people
For 6 people
Start by washing the chicken and rubbing it with a little salt.
To prepare the filling, soak the buns in cold water for 30 minutes, then mix them with the minced meat, raisins, herbs and breadcrumbs.
Stuff the chicken with this smooth stuffing.
Preheat the oven to 220°C.
Close the opening of the chicken with toothpicks or kitchen string.
Cut the peppers into slices after removing the white parts and seeds, and chop the onions.
Place the vegetables in a casserole dish with a little water, sprinkle with spices, and place the chicken on top. Close the casserole dish and roast at 220°C for 1 hour 40 minutes.
Remove the lid 10 minutes before the end of cooking so that the chicken browns.
Carve the poultry and arrange the pieces on a serving platter with the vegetables, then serve immediately.
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