Ingredients

• 1 Whole fresh chicken (approx. 1.8 - 2 kg), cleaned and patted dry

• 1.5 cups Basmati or Jasmin rice, rinsed

• 1/2 cup Dried cranberries or raisins

• ½ tsp baking sodaa1/2 cup Dried apricots or figs, chopped

• 1/3 cup Pine nuts or slivered almonds, lightly toasted

• 1 Large onion, finely chopped

• 3 tbsp Olive oil

• 1/2 cup Mixed fresh herbs (parsley, cilantro, and mint), finely chopped

• 1 tsp Cinnamon, 1/2 tsp Allspice, 1/2 tsp Cumin

• 1 tsp Salt and 1/2 tsp Black pepper

• Glaze / Marinade: 3 tbsp Olive oil, 2 tbsp Silan (date syrup) or honey, 1 tbsp Pomegranate molasses, 1 tbsp Soy sauce, 2 crushed garlic cloves, 1 tsp Sweet paprika, Salt & pepper

Method

1. 01

   Rice Stuffing: Sauté chopped onion in olive oil until golden. Add rinsed rice, toasted pine nuts, dried fruits, chopped herbs, cinnamon, allspice, salt, and pepper. Add 1 cup of boiling water, cover, and cook on low for 8-10 minutes until half-cooked.

2. 02

   Glaze: Whisk olive oil, silan, pomegranate molasses, soy sauce, crushed garlic, sweet paprika, salt, and black pepper in a small bowl.

3. 03

   Stuffing & Binding: Rub marinade all over the chicken and inside the cavity. Pack the cavity tightly with the parcooked rice mixture. Tie chicken legs with kitchen twine.

4. 04

   Roasting: Place chicken in a deep roasting dish surrounded by potato wedges. Cover tightly with parchment paper and aluminum foil. Bake at 190°C (375°F) for 1 hour.

5. 05

   Finishing: Uncover, baste generously with pan juices and glaze, and roast uncovered for another 35-45 minutes until mahogany golden-brown and crispy.