Roast Chicken

  • recipe

    Main Meal
    Roast Chicken

    recipe

    Suzanne Husseini

Servings4
Dish TypeMain Meal
Prep Time100
Cook Time0
INGREDIENTS Total items( 24 )
  • recipe Bayara Cinnamon Whole
    3 pcs
  • recipe Bayara Bay Leaves
    2 pcs
  • recipe Orange Valencia Egypt
    1 pcs
  • recipe Nezo Fine Sea Salt
    0.5 cup
  • recipe Sis Fine Granulated Sugar
    0.5 cup
  • recipe Al Shifa Honey Natural Squeezy
    0.5 cup
  • recipe Arwa Water
    4 cup
  • recipe Alyoum Whole Chicken Bag Pack
    2.5 kg
  • recipe Red Onion India
    1 pcs
  • recipe Australian Lamb Minced
    300 g
  • recipe Bayara Cinnamon Powder
    1 tsp
  • recipe Bayara All Spices Powder
    1 tsp
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Maggi Chicken Stock Cube Less Salt
    2 pcs
  • recipe Sunwhite Calrose Rice
    1 cup
  • recipe Bayara Pistachio Kernels Jumbo
    0.5 cup
  • recipe Bayara Pine Seeds Turkey
    0.5 cup
  • recipe Bayara Almond Jumbo
    0.5 cup
  • recipe Bayara Coconut Powder
    0.5 cup
  • recipe Pomegranate Seeds India
    0.5 cup
  • recipe Bayara Paprika Powder
    1 tsp
  • recipe Premium Pomegranate Red Egypt
    2 tbsp
  • recipe Afia Corn Oil
    1 cup

How to Make

  • Start the brining process the night before. Mix all of the ingredients for the brine in a large enough bowl to accommodate the chicken and make room in the fridge to keep overnight. When you are ready to stuff the chicken, take it out of the brine and pat it dry.
  • To make the filling, heat the oil in a large skillet and sautée the onions until soft. Add the minced lamb and stir until it browns all over. Sprinkle in the spices, salt and pepper. Add the rice and toss together.
  • Pour in the chicken stock and allow it to come to a boil. Reduce the heat to a simmer, add in some of the nuts and fruits, leaving some for garnish. Cover and leave to cook for 10 minutes. The rice will finish cooking in the oven. Uncover and put aside to cool completely
  • Preheat the oven to 200°C.
  • Spoon as much of the stuffing that will fit loosely in the cavity of the chicken. Reserve the rest of the filling to finish cooking later. Rub the whole chicken with 2 tbs oil, cinnamon, paprika, salt and pepper. Tuck back the wings behind the neck and tie the legs together with the butcher string. Place in a big enough roasting pan. Bake in a preheated oven until done, for approximately 45 minutes.
  • Spoon as much of the stuffing that will fit loosely in the cavity of the chicken. Reserve the rest of the filling to finish cooking later. Rub the whole chicken with 2 tbs oil, cinnamon, paprika, salt and pepper. Tuck back the wings behind the neck and tie the legs together with the butcher string. Place in a big enough roasting pan. Bake in a preheated oven until done, for approximately 45 minutes.