Saffron Stuffed Chicken

And here is an interesting stuffed chicken dish for our Gourmed friends. Saffron, with its bitter sweet flavor with grassy notes, goes so well with chicken and mushrooms . It brings a rich, distinctive aromas, a warm, earthy taste and a radiant, mouth-watery color to this delicious stuffed chicken. 

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1 whole chicken approx. 1300 gr, cleaned

For the Stuffing

1/2 cup rice 
2 eggs
2 onions
150 gr mushrooms, sliced
1 clove garlic grated
1 cup dry white wine 
20 threads saffron
1 handful walnuts slightly chopped
1 cup hard cheese in cubes
1 tbsp thyme
1 tbsp parsley finely chopped
salt and pepper

lemon juice and olive oil for the coating of the chicken

For the Honey Sauce
1 tbsp honey
2 tbsp lemon juice
2 tbsp warm water
½ tbsp coriander powder
1/3 tbsp grated saffron



Preheat the oven to 180°C

For the Filling


Heat oil in a pan, and sauté  the onions and mushrooms. Douce with the wine and add the saffron. Let them cool and add the garlic, the spices, the walnuts, the rice  which should become yellow due to the saffron, all the other  ingredients and mix well. Add salt and pepper according to taste.  

Stuffing the Chicken

1.  Add salt and pepper to the inside of the chicken and sprinkle with lemon juice and olive oil.

2. Stuff it with the mixture and sew it up with a cotton thread.

3. Salt  the outside of the chicken and baste it with some oil.

4. Put in the oven for  approx. 2 hours.

5. Turn up the heat to 200°C and coat with the honey sauce every 5 minutes for the last half hour.



A Pinot Noir is a great choice to pair this dish
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