Chicken stuffed with rice vermicelli

There are things I did not put because I forgot .... I wanted to go too fast !!!!

Ingredients for the stuffing:

150 g chicken offal cut into small ( heart, liver, gisier)

1 minced onion

60 g rice vermicelli

2 crushed garlic cloves

1/2 candied lemon cut into small cubes (not put)

A handful of green olive pitted and cut into small (not put)

parsley and coriander well chopped

1/2 cc of ginger (I do not like, not put)
1/2 cc of pepper

1/2 teaspoon of paprikas

1/2 cc turmeric

1/2 cc salt

2 to 3 tablespoons olive oil

Ingredients for the chicken:

1 Chicken

2 onions, roughly chopped

2 gins minced garlic

50 g butter

1/4 cc of ginger

1/2 cc of pepper

1/2 cc turmeric

1/2 cc salt

Pre paration of the filling:
Put the vermicelli rice in a container, cover it with boiling water and let soften a few minutes.
Heat a stove
put olive oil, l chopped onion and crushed garlic. Add the offal cut into small pieces, the spices and fry for 6 minutes over medium heat.
Drain the rice vermicelli, cut into small with a pair of scissors or a knife. add the vermicelli to the sautéeuse and add the parsley and chopped coriander. Stir for a few minutes and then remove from heat.

Prepare the chicken:
make sure you wash the chicken the day before, rub it with lemon, rinse it and let it drain. The meat will taste better!
Stuff the poultry with the rice vermicelli preparation, close the chicken with 1 or 2 pic- fruit.
In a bowl mix the butter, the garlic, the spices and rub all the chicken with this mixture of ointment by massaging it without forgetting to put under the skin of the side of the neck.
In a casserole or a deep dish in the oven, put, the onion cut roughly, arrange the chicken overcoat, add a little water. cover either with the lid of the casserole if it goes in the oven or with aluminum foil.
Put in the oven and cook for about 1 hour at 200 ° (just before the last 20 minutes of cooking, remove the lid of the cook and continue cooking to allow the chicken to take a nice golden color.) Serve the chicken still hot with sautéed vegetables and sauce.