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Ingredients:
Extra large chicken (2kg)
65 gms flaked almonds
125 gms walnuts broken into bits
100 gms sultanas
100 gms dried apricots diced
55 gms butter
A good glug of olive oil
140 gms finely diced onion
280 gms rice
4 chicken stock cubes
1/4 tsp cardamom
1/4 tsp cinnamon
Black pepper
3 mugs of cold water
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Marinade for the chicken:
30 gms melted butter
2 tbls extra virgin olive oil
1.5 crushed chicken stock cubes
1.5 tbls dried oregano
1.25 tbls black pepper
3 grated garlic cloves
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Method:
- Put all the ingredients together for the marinade, then rub it all over the chicken inside and out. Set to one side.
- In a large deep based frying pan, add the butter and olive oil. Once the butter has melted add the onions and garlic and sauté for 5-6 minutes.
- Then add the rice, flaked almonds and walnuts, and fry together on simmer, for 8 minutes. Then add the herbs and spices, 3 mugs of cold water, the dried fruit and 2 chicken stock cubes. Bring to the boil, then simmer until just before it’s cooked and it still has water in it. Place a tea-towel on top of the rice and then the lid, and let it rest and naturally cook by soaking up the juices.
- Once the rice has cooked, stuff as much as you can inside the chicken. Save the rest for the meal. Add your chosen veg. We potato, carrots and green beans.
- Mix a further 2 chicken stock cubes in a pint of boiling water, and pour over. Pop into the oven on 180 for 2 hours. Every 30 minutes, rotate and baste. Enjoy!