Oriental Tenderloin, Stuffed

Fry the onions in butter until translucent, add the giblets and pine nuts and continue to fry until the giblets no longer look pink and the pine nuts are lightly browned. Add iodized salt, long-grain rice, currants and pepper, fill with water and continue to cook over low heat until the long-grain rice has absorbed the liquid. Fill the chicken with the rice mixture and sew it up. Mix yogurt with a little iodized salt and pepper and brush the tenderloin with about half of it. Put the chicken with the breast side up into the preheated oven (E: 200 degrees). After 15 minutes, turn down to 175 degrees, brush with remaining yogurt and roast for about 1 hour. Place on preheated plate, rest 5 min, then disassemble. Add remaining rice mixture to tenderloin at table.

For 4 people per unit:

50 g egg white

46 g carbohydrates

38 g fat

4 Be

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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