1 whole chicken
1 tsp pepper or tomato paste
¾ cup jasmine rice
1 onion, finely chopped
3 tbsp cooking oil
1 cup diced and cooked chicken liver (optional)
1 tbsp pepper paste
1 cup hot water
To marinade chicken, mix olive oil, salt, pepper, paprika, cumin powder and pepper paste. Rub chicken evenly with that mixture. Set aside.
To prepare stuffing, saute onion in cooking oil until ligtly brown add cooked chicken liver and pepper paste. Add rinsed and drained rice and spices. Stir to combine. Pour 1 cup hot water and turn the heat low. Cook until rice absorbed all the water. Let it rest for a while. Fill chicken with stuffing and sew it. Tie chicken legs together and place in a roasting pan. Cook in 350 F pre-heated oven until golden brown.
Before serving , place the stuffing rice on a platter. Cut the chicken into pieces and place them on the rice. Serve with spicy potato wedges.