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Cooking Instructions:
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Thoroughly clean the chicken inside and out.
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MARINADE
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salt,
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ground cardamom,
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lemon zest,
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Chinese ginger,
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ground white pepper,
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turmeric,
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cayenne pepper,
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chili powder,
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black pepper
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ground cloves
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grind, mix and rub over chicken inside and out.
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STUFFING
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soak rice
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fry onions
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sweet pepper, carrots coriander parsley (add chopped veggies, cut fine in grater processor)
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salt, black pepper, seven spices, turmeric and saffron
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add beef cook,
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Lower the heat Season with salt, black pepper, Drain the water from the rice and add it to the meat. Stir until all components are well mixed.
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22
add 1/2 cup of hot water to rice, on the rice and left on low heat for a few minutes while I prepared the pan. This wouldn't cook the rice through and we don't want to do that, we just want to moisten the rice.
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Add the almonds, raisins to the above and mix well.
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Stuff the chicken with the mixture and truss. place in roasting tin and cover with foil.
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25
Any left over meat rice mix add hot water , to 1 finger tip above level of rice bring to boil and turn down heat and steam for 10 minutes, serve with roasted chicken and salad
