Shiitake and water chestnuts stuffed chicken
Coat the chicken liberaly with olive oil, salt, pepper, paprika and oregano.
Place in a pre-heated (220c) oven for 20 minutes or until browned.
Remove and stuff with rice filling.
Secure the base of the chicken with toothpicks.
Pour sauce over the chicken, cover, seal well and cook for 1 1/4 hour at 180c.
Saute rice, onions, mushrooms, chestnuts and spices in olive oil.
Allow the rice to become nutty and brown, then add the water, reduce the heat to low and close the pot with a lid.
Cook for 10 minutes.
Remove from heat and allow to cool.
Place all the ingredients into a saucepan and bring to a boil.
Simmer for 10 minutes.