Spiced whole chicken with herby rice

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

4 tbsp sunflower oil

1 tsp salt

2 tsp Cooks’ Ingredients Ras El Hanout

1 medium whole chicken, about 1.5kg

For the rice

2 tbsp sunflower oil

1 tsp cumin seeds

1 bay leaf

1 cinnamon stick

2 onions, roughly chopped

8 clove/s garlic, finely chopped

1 tsp salt

1 tsp Cooks’ Ingredients Ras El Hanout

300g basmati rice, rinsed

½ x 25g pack coriander, leaves finely chopped

½ x 20g pack dill, leaves finely chopped

½ x 25g pack flat leaf parsley, leaves finely chopped

Directions

Step 1

Preheat the oven to 180ºC, gas mark 4. Mix 2 tbsp oil, the salt and ras el hanout together in a small bowl, then rub all over the chicken.

Step 2

Heat 2 tbsp oil in a wide, deep ovenproof pan and add the chicken. Cook for 2-3 minutes each side until it gets some colour, then remove to a plate.

Step 3

For the rice, add 2 tbsp oil and the cumin seeds, bay leaf and cinnamon to the same pan. After a few seconds, add the onions and cook for 5 minutes until softened. Add the garlic and cook for 1 minute more, then add 1 tsp salt, the ras el hanout and rice and mix well. Add half the fresh herbs and 450ml boiling water, then mix well.

Step 4

Put the chicken on the rice, place a lid on the pan and cook in the oven for 1 hour 10 minutes. Allow to rest for 10 minutes, then open the lid. The chicken should be cooked through, with no pink meat and juices that run clear. Sprinkle the leftover herbs on top and serve immediately.

Nutrition

• Calories: 782
• Total Fat: 33 g
• Saturated Fat: 6.2 g
• Sodium: 4 g
• Total Carbohydrate: 76 g
• Dietary Fiber: 5.6 g
• Total Sugars: 7.2 g
• Protein: 43 g