How to make
Fry the onions in the butter. Add the rice and fry until it becomes transparent. Add the raisins, olives, nuts and spices without the soya sauce. If it starts burning, add one cupful of water or broth. Remove about 5 min after the addition of the spices.
Wash the bird and smear it with plenty of soya sauce (and with a little salt if desired). Fill with the mixture and sew it closed. If any filling is left over, put it around the chicken in the oven dish.
Use a large, deep oven dish. Smear it with butter. In the middle, put the filled chicken, spread the remaining stuffing around it and the peeled raw potatoes cut into about 1/4″ (0.5 cm) wide slices and sprinkled with salt. Pour in water almost up to the brim and put the dish in the oven at about 390°F (200 °C). Bake until the chicken becomes toasty and the potatoes soften.
If there is still plenty of water remaining, dissolve 1-2 tablespoons flour in a little water and pour it over the potatoes, then gently stir to get a thick sauce.
