For 6 people
For 6 people
Cook the rice in salted water over medium heat by adding the bay leaf and cloves. Drain.
Put the rice in a blender, add the chopped chicken, the semolina, the bouillon cube, the garlic, the oil, the salt, the pepper, the cumin, the sweet pepper, the harissa and the eggs. Mix everything.
Arrange the equivalent of 2 tablespoons of the mixture in a mortadelle mold. Add 4 hooked olives and cover with 2 tablespoons of mixture. Continue to fill and tamp then close the mold.
Fill half a casserole dish with the water. Arrange the mortadelle mold inside. Bring to a boil about 40 minutes. Remove the mortadelle and let cool. Serve the mortadel cut into rings or large dice.
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