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Whole Roasted Chicken with Saffron Rice

Just about any time of the year, a whole roasted chicken is a dish to remember. But, we also wanted to make something different this time, and we surely nailed it. We brought a Middle Eastern twist to the recipe, so we've coated the chicken with lots of exotic fragrances and we've served it with some saffron-flavored rice.
Just about any time of the year, a whole roasted chicken is a dish to remember. But, we also wanted to make something different this time, and we surely nailed it. We brought a Middle Eastern twist to the recipe, so we've coated the chicken with lots of exotic fragrances and we've served it with some saffron-flavored rice.

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Ingredients

For the chicken:
1 whole chicken, around 3 pounds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon turmeric
2 tablespoons of vegetable oil
salt
pepper
2 cups of vegetable stock
For the rice:
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cardamom
2 cloves
½ teaspoon saffron
2 bay leaves
1 cup basmati rice
2 cups of vegetable stock

Ingredients

  • For the chicken:

  • For the rice:

Steps

1
Done

Preheat the oven to 425 degrees F/220 degrees C.

2
Done

Add the chicken in a clay pot.

3
Done

Season it with coriander seeds, cumin seeds, cloves, cinnamon, cardamom, turmeric, vegetable oil, salt, and pepper.

4
Done

Pour a small drizzle of vegetable oil and the vegetable stock.

5
Done

Slide the clay pot into the oven for the next 45 minutes.

6
Done

Heat a saucepan over medium heat and add the oil in it.

7
Done

Add the onion and all of the spices (cinnamon, turmeric, cardamom, cloves, saffron, and bay leaves).

8
Done

Add the basmati rice and pour the vegetable stock. Remove the bay leaves and simmer the rice according to the instructions on the package.

9
Done

Take the chicken out of the oven and serve it with the rice.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

693 kcal
Calories
77 g
Protein
18 g
Fat
50 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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