Roast Chicken

Name: Roast Chicken
Total time: 6300 s
Yield: 3-4 servings
Cuisine: British
Ingredients: 1 cup rice, pre-soaked; pods Spices: bay leaf, cloves, black peppercorn, cinnamon stick, cardamom; 1/2 cup grated carrots; 1/4 cup raisins; 1/2 onion, diced; 3 garlic cloves, chopped; 1 tbsp olive oil; 2 tbsp butter; Bunch of: cilantro, oregano & chives; Pinch lime & lemon zest; 1 tbsp shatta (Chili-garlic oil); 2 tbsp peri-peri sauce; Pinch of: salt, black pepper and paprika

makewithmary @makewithmary

Threw some ingredients together and dad said “best roast chicken ever” so you gotta believe him. I combined Kabseh (rice dish) and a roast chicken.

makewithmary @makewithmary

Threw some ingredients together and dad said “best roast chicken ever” so you gotta believe him. I combined Kabseh (rice dish) and a roast chicken.

Saved

Ingredients

1 hr 45 mins

3-4 servings

Kabseh (carrot rice)
1 cuprice, pre-soaked
podsSpices: bay leaf, cloves, black peppercorn, cinnamon stick, cardamom
1/2 cupgrated carrots
1/4 cupraisins
1/2onion, diced
3garlic cloves, chopped
1 tbspolive oil
Compound butter
2 tbspbutter
Bunchof: cilantro, oregano & chives
Pinchlime & lemon zest
1 tbspshatta (Chili-garlic oil)
2 tbspperi-peri sauce
Pinchof: salt, black pepper and paprika

Saved

Steps

1 hr 45 mins

1

Fry up spices and parboil the rice with the spices.
2

Blend the ingredients to make a compound butter. Slather chicken in butter, don’t forget to put some under the skin.
3

Sauté onions, garlic and raisins in olive oil until translucent and soft. Add 1 tbsp of the butter mix, along with the carrots and parboiled rice.
4

Stuff the chicken with the rice mixture, then sear in Dutch pot. Add a lime in the cavity, top with more compound butter and sprigs of oregano, cover and cook in oven at 180C for 1 hr and 45 mins.