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Persian-style rice and lentils

1½ hours

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Iraqi spiced chicken and rice

Approximately 6 hours

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Iraqi spiced chicken and rice

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time Approximately 6 hours

Ingredients

500 g basmati rice
1 free-range whole chicken
1 lemon, halved
Sea salt and freshly ground black pepper, to taste
1 onion, finely chopped
2 T olive oil
3 t paprika
3 t ground cumin
1 t ground cinnamon
3 t salt
4 cups chicken stock or water
1 t ground cardamon
1 t turmeric
½ t ground allspice
2-3 T tomato paste
8 free-range egg
Steamed leafy green vegetables, for serving

Method

Preheat the oven to 110°C. Soak the rice for 15 minutes. Rub the lemon halves all over the chicken, inside and out, and season the chicken. Soften the onion in the oil until pale golden. Drain the rice.
Mix 140 g rice with 1 t paprika, 1 t cumin, ½ t cinnamon, half the sautéed onion, 1 t salt and a little pepper. Use to stuff the chicken loosely, reserving any leftovers. Truss the chicken and place breast side down in a well-oiled heatproof casserole.
Mix the water or stock with the remaining spices, onion, tomato paste and 2 t salt. Pour into the casserole. Bring to a boil over a high heat, then reduce the heat and simmer for 5 minutes. Turn the chicken breast side up.
Simmer for a further 5 minutes. Add the remaining rice and any leftover stuffing. Simmer for a further
5 minutes, then add the eggs, whole and unshelled. Check that there is enough liquid to cover the rice. Place a sheet of oiled baking paper directly onto the chicken breast and another over the casserole, then cover it with a tight-fitting lid. Bake for 5 hours. If the dish is not tender, add a little more boiling water or stock, cover tightly and return to the oven. If necessary, pour in 1 cup boiling stock to loosen the bottom crust. Allow to rest for 5 minutes and check the seasoning. Serve with steamed greens.
Place a sheet of oiled baking paper directly onto the chicken breast and another over the casserole, then cover it with a tight-fitting lid. Bake for 5 hours. If the dish is not tender, add a little more boiling water or stock, cover tightly and return to the oven. If necessary, pour in 1 cup boiling stock to loosen the bottom crust. Allow to rest for 5 minutes and check the seasoning. Serve with steamed greens.
If necessary, pour in 1 cup boiling stock to loosen the bottom crust. Allow to rest for 5 minutes and check the seasoning. Serve with steamed greens.

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