Dip the chicken in boiling water for 7 seconds and then remove it so that the skin may be easily separated from the meat.
In a bowl, add the parsley, basil leaves, red chili, salt, black pepper, oregano, white pepper, French mustard and lemon juice; while mixing add oil slowly until thick.
Now gently separate the skin from the meat and fill in the gap with the marinade.
Then place the chicken on a baking tray and drizzle the rest of the marinade on top (let it drip onto the tray).
Boil water by adding lemon salt and oil. Then add the rice and mix and allow to boil.
Once the rice are cooked, sieve in a colander and stuff them inside the chicken. Using bamboo sticks, close up the opening in the chicken so that the rice or marinade does not leak.
Then place in an oven at 200°C and bake until the chicken is nice and golden brown.
Sprinkle salt, black pepper and white pepper onto the potatoes and add some oil then mix and bake in an oven until golden brown.
Once done, place the chicken in a serving platter and surround it with the freshly baked potatoes to serve.
Add the oil and salt to a pot of water and boil it and add the pasta to it and boil.
Heat some oil in a frying pan and fry ginger in it. Then add garlic and onion and fry until golden brown. Then add the chopped olives, milk and cream and shake so that the cream and milk are thoroughly mixed in.
Once the sauce has thickened up, remove it from the flame and add Parmesan cheese, salt, ground black pepper, parsley and basil leaves and mix thoroughly.
Then add the boiled pasta, milk and a bit of water to the mix and lightly mix while cooking for a short while on a high flame.
Then remove into a serving bowl and garnish with tomatoes, parsley, basil leaves and Parmesan cheese and serve.