Mix the spice rub

• Combine the salt, black pepper, turmeric, garlic powder and sweet paprika in a small bowl.

Season the chicken

• Rub the whole chicken inside and out with the spice mixture until evenly coated.

Sauté the vegetables

• Heat a little oil in a frying pan and cook the onion, yellow bell pepper and garlic until softened.
• Add the tomatoes, carrot and zucchini and cook for a few minutes.

Prepare the rice filling

• Add the rice to the pan with the vegetables and stir to coat.
• Season with the salt and black pepper, then stir in the parsley and pour in the cooking cream.
• Mix well and remove from the heat.

Stuff the chicken

• Fill the cavity of the chicken with the rice and vegetable mixture.
• Place the chicken in a baking dish and spread any remaining filling around it.

Bake

• Bake the chicken in a preheated oven at 180 °C until golden and cooked through, covering with foil if it browns too quickly.

Rest and serve

• Let the chicken rest for a few minutes before carving and serving with the rice.