Ingredients:
3 lb. roasting chicken
1/2 teaspoon crushed garlic
1/2 teaspoon finely grated fresh ginger
1 tablespoon grated onion
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
salt to taste
1/4 teaspoon saffron strands
I tablespoon boiling water
3 tablespoons ghee or butter
1/3 cup strong chicken stock
1 bay leaf
Stuffing:
1 tablespoon, ghee of oil
1 large onion, finely chopped
1 teaspoon finely chopped garlic
3 teaspoons ground coriander
I teaspoon ground cumin
250 g (8 oz) minced lamb
1/2 teaspoon dried fenugreek leaves, optional
1 bay leaf
11/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon each ground cardamom, cinnamon and cloves
1 cup long grain rice
2 cups hot water
Method
Remove skin of chicken.
Make small slashes in the flesh of the breast, thighs and drumsticks. Combine
garlic, ginger, onion, cardamom, turmeric, mace and salt. Dissolve saffron in boiling
water and add. Rub the mixture well into the chicken, cover and marinate
overnight in refrigerator or for at least 2 hours at room temperature.
Fill the chicken with cooked and cooled stuffing, truss the bird and place in clay
casserole breast downwards. The chicken breast must be at the bottom or
downwards when cooking so that the breast is immersed in stock and remains
moist. Melt the ghee or butter and pour over the chicken. Pour stock into the
casserole and add the bay leaf. Cover with lid so that none of the fragrant steam is
lost.
Bake in a moderately slow oven 160 °C (325°F) for 2 hours or a slow oven 150C
(300°F) for 4 flours if this is more convenient. Take the dish to table and uncover it
there so that the guests have the experience of enjoying the aroma as it first
escapes the clay casserole.
Stuffing: Heat ghee or oil and fry onion and garlic until soft and starting to turn
golden. Add ground coriander and cumin and fry 1 minute, then add lamb and fry,
stirring, until lamb is browned. Add all remaining ingredients except rice and
water. Cover and cook on low heat for 15 minutes, stirring occasionally. Add rice
and hot water, bring to a boil, stirring. Then turn heat very low, cover tightly and
cook for 20-25 minutes or until liquid is absorbed by rice. Cool before using.
3 lb. roasting chicken
1/2 teaspoon crushed garlic
1/2 teaspoon finely grated fresh ginger
1 tablespoon grated onion
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
salt to taste
1/4 teaspoon saffron strands
I tablespoon boiling water
3 tablespoons ghee or butter
1/3 cup strong chicken stock
1 bay leaf
Stuffing:
1 tablespoon, ghee of oil
1 large onion, finely chopped
1 teaspoon finely chopped garlic
3 teaspoons ground coriander
I teaspoon ground cumin
250 g (8 oz) minced lamb
1/2 teaspoon dried fenugreek leaves, optional
1 bay leaf
11/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon each ground cardamom, cinnamon and cloves
1 cup long grain rice
2 cups hot water
Method
Remove skin of chicken.
Make small slashes in the flesh of the breast, thighs and drumsticks. Combine
garlic, ginger, onion, cardamom, turmeric, mace and salt. Dissolve saffron in boiling
water and add. Rub the mixture well into the chicken, cover and marinate
overnight in refrigerator or for at least 2 hours at room temperature.
Fill the chicken with cooked and cooled stuffing, truss the bird and place in clay
casserole breast downwards. The chicken breast must be at the bottom or
downwards when cooking so that the breast is immersed in stock and remains
moist. Melt the ghee or butter and pour over the chicken. Pour stock into the
casserole and add the bay leaf. Cover with lid so that none of the fragrant steam is
lost.
Bake in a moderately slow oven 160 °C (325°F) for 2 hours or a slow oven 150C
(300°F) for 4 flours if this is more convenient. Take the dish to table and uncover it
there so that the guests have the experience of enjoying the aroma as it first
escapes the clay casserole.
Stuffing: Heat ghee or oil and fry onion and garlic until soft and starting to turn
golden. Add ground coriander and cumin and fry 1 minute, then add lamb and fry,
stirring, until lamb is browned. Add all remaining ingredients except rice and
water. Cover and cook on low heat for 15 minutes, stirring occasionally. Add rice
and hot water, bring to a boil, stirring. Then turn heat very low, cover tightly and
cook for 20-25 minutes or until liquid is absorbed by rice. Cool before using.
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