Roasted Chicken with Eastern Rice

Ibrahim Al-HusseiniChef

Ingredients

• Whole chicken or 1200 grams of chicken
  1200 grams
• 2/1 2 cups or 500 grams of American rice soaked in water for an hour and drained
  500 grams
• 2/1 4 cups or 1125 ml of water
  1125 ml
• 250 grams of minced lamb
  250 grams
• 125 grams or one medium onion, chopped
  125 grams
• Two tablespoons of vegetable oil
  2 tablespoons
• One tablespoon of ground cinnamon
  1 tablespoon
• 1/4 teaspoon of black pepper
  0.3 teaspoon
• 3 cubes of Maggi chicken broth
  3 cubes

Steps

1. 1

   Roast the chicken in a preheated oven at 200 degrees Celsius for 45 to 50 minutes or until the chicken is thoroughly cooked and golden brown.

   Required Tools:

   Oven

   50 min
2. 2

   Meanwhile, heat the oil in a large pot and sauté the onion, stirring occasionally for 4 to 5 minutes or until it turns golden.

   Required Tools:

   Pot

   5 min
3. 3

   Add the minced lamb and cook until browned, then add the spices and Maggi chicken broth cubes, stirring the ingredients for a few minutes.

   5 min
4. 4

   Add the rice and stir the mixture for two minutes or until the rice is heated. Add the water while continuously stirring until it boils, then cover the pot and let it simmer for 20 to 25 minutes or until the rice is cooked.

   25 min
5. 5

   Serve the cooked rice on a large serving plate, then cut the roasted chicken and distribute it over the rice.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags