1 whole cicken, washed and patted dry 1 cup uncooked rice -- I had some Indian (not Basmati) rice 1 cup water 1 pinch safran 1/2 cup raisins 1/2 cup pine nuts 1/2 cup sliced carrot 1 medium onion, chopped 2 tbsp vegetable oil 2 cloves garlic, sliced 1 tbsp melted butter salt, spices to taste
- Heat the stove to 230C. Heat water in a pot, once it starts to boil add rice and a pinch of safran. Steer, cover, reduce the heat to low and set to simmer for 10 minutes or until all water has been absorbed.
- In the meantime, heat oil in a frying pan on a medium heat and. Add onion and fry until translucent (3-5 minutes). Add carrots to onions and continue to fry steering ocassionally for another 3-5 minutes. Turn off heat. Once rice has absorbed all water, add carrots and onions along with nuts and raisiins to rice. Mix well and let it cool a little.
- Pack stuffing into the chickens cavity. Close the cavity with a toothpick, tie legs with a kitchen string. Brush chicken over with melted butter and rub with salt and spices. Put any remaining stuffing into a waterproof container, cover and set aside.
- Place the chicken in the oven, uncovered. After about 10 minutes lower the heat to 180C. The chicken should take 45-50 minutes to cook from that point. 30 minutes before chicken is ready, put rice in the oven.
- Once chicken is ready, take it out of an oven, cover and let cool a little. Cut the bird up, take stuffing out and mix it up with the rest of rice. Serve.