A wonderful dish to serve for big dinners or during Iftar. It will surely satisfy all of your guests and will have a beautiful set up on the table.
- 1 Cup Abukass Rice, cooked
- 3 tablespoons olive oil, divided
- 1⁄4 lb ground beef or 1⁄4 lb ground lamb
- 1 small onion, diced
- Fresh ground pepper
- 1⁄8 Cup slivered almonds (or pine nuts with the ground lamb)
- 1⁄8 Cup raisins
- 1 1⁄2 teaspoons mixed Arabian spices
- 1 Whole chicken, cleaned, skinned and rinsed well
- 1 Cup tomato puree
- 1 Garlic clove, crushed
- 1 Cup cooked chickpeas
Preheat oven to 425°F. Heat one tbs olive oil in pan over medium heat. Add onion, meat and cook until meat is browned. Season with salt and pepper and half of spices mix. Pour into a large bowl and stir in rice, almonds or pine nuts, and raisins.
Grease a roasting pan with a lid or use you may use aluminum foil with the remaining 2 tbs olive oil. Place chicken in the pan and turn to coat with oil.
Stuff chicken with meat mixture.
Place chicken breast side up in pan and spread crushed garlic onto chicken.
Pour tomato puree over top.
Sprinkle other half of bahrat spice mix on top.
Scatter chickpeas around the base of the pan and mix with the tomato puree.
Season with salt and freshly ground pepper.
Cover and bake for 1-1/12 hours until chicken is done.