Moroccan cuisine · Meat & Kebab

Djaj Mahchi bel Rouz wa Louz

Whole chicken stuffed with spiced rice, almonds, and raisins and roasted golden brown in the oven.

Ingredients · for 4 servings

• 1 chicken (approx. 1.4 kg)
• 150 g long-grain rice
• 100 g almonds (blanched)
• 100 g raisins
• 2 onions
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 pinch saffron threads
• 60 g butter
• 2 tbsp honey
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the raisins in lukewarm water for 20 minutes, parboil the rice in salted water for 10 minutes and drain; dissolve the saffron threads in 3 tbsp hot water.
2. Finely dice the onions and sauté in 30 g butter for 6 minutes until translucent, add the almonds and toast for 3 minutes until golden brown.
3. Stir in the rice, drained raisins, cinnamon, ginger, half the saffron water, salt, and pepper, and let the filling cool.
4. Season the chicken inside and out with salt and pepper, fill loosely with the rice mixture, and close the opening with kitchen twine; tie the legs together.
5. Mix the remaining butter with olive oil, honey, and the rest of the saffron water, brush the chicken with it, and roast at 180°C top/bottom heat for 80–90 minutes, basting with the pan juices every 20 minutes until the skin is deep golden and glossy.
6. Let the chicken rest for 10 minutes, carve, and serve with the rice filling and pan juices on a large platter.