Whole Roasted Chicken With Saffron Rice

  • Difficulty: Medium
  • one hour
  • 4 servings

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.

Ingredients Needed for Whole Roasted Chicken With Saffron Rice


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

How to Cook Whole Roasted Chicken With Saffron Rice

  1. Preheat the oven to 425 degrees F/220 degrees C.
  2. Add the chicken in a clay pot.
  3. Season it with coriander seeds, cumin seeds, cloves, cinnamon, cardamom, turmeric, vegetable oil, salt, and pepper.
  4. Pour a small drizzle of vegetable oil and the vegetable stock.
  5. Slide the clay pot into the oven for the next 45 minutes.
  6. Heat a saucepan over medium heat and add the oil in it.
  7. Add the onion and all of the spices (cinnamon, turmeric, cardamom, cloves, saffron, and bay leaves).
  8. 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. Take the chicken out of the oven and serve it with the rice.

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