Serves : 6-8
Prep Time : 15 – 20 MINUTES
Cooking Time : 1 HOUR 30 MINUTES

Ingredients

Method

– Place the chickens in a large pot over high heat and cover with water. Bring water up to a boil and remove any scum that accumulate on the surface.

– Add the quartered onion, 2 bay leaves, 3 cardamom pods, 2 teaspoons of salt, 1 teaspoon of the Arabic spice mix and the intact half a lemon.

– If boiling, reduce the heat to medium-low, cover and simmer for 30 minutes, until the chicken are cooked through.

– Once done, remove the chickens and place in an oven-friendly dish and set aside. Be sure to save the stock

– In a small pan over medium-high heat, melt the ghee and heat with the cooking oil. Add the cubed onion and sauté over medium heat until transluscent.

– Add the minced lamb, 1 teaspoon Arabic spice mix, 1 teaspoon salt and 2 bay leaves and sauté until browned.

– Bring the heat back up, add the rice and mix to combine.

– Add the cinnamon powder, 3 cardamom pods, 1 teaspoon black pepper, 1 teaspoon Arabic spice mix and 2 teaspoons salt and mix to combine.

– Add 2 1/2 mugs of the chicken stock to the rice mixture. Bring to a boil, cover and simmer on the lowest heat for 20 minutes. When cooked, uncover and set aside to cool.

– In a bowl, combine the softened butter, lemon juice, 1 teaspoon salt and 1 teaspoon Arabic spice mix.

– In a frying pan, heat 3 teaspoons of cooking oil and fry the pine nuts and almonds separately until golden brown. Take off the heat, and mix into the rice mixture.

– With a spoon or gloved hands, scoop the rice mixture and stuff the chickens. Get some stuffing in under the skin as well.

– When done, rub the chicken with lemon juice and butter mixture. Cover with foil, and roast for 30 minutes in a pre-heated 200°C oven, then uncover and broil for 10-12 minutes or until the chicken is crispy.

– Transfer to a serving platter and serve hot or warm. Be sure to serve along with all the stuffing as some may spill out during the cooking and transfering process.