from Norma Dakhool of Norma's Lebanese Foods

Ingredients:
1.6kg – 1.8kg free range chicken
Rub for the chicken:

• 30g butter, room temperature
• 1½ tsp sea salt flakes
• 1tsp Norma’s spice mix (see below)

Filling (Hashwi):

• 250g lean beef or lamb mince
• 1 cup short grain rice, washed & rinsed well
• 1¼ cup boiling water
• 1 med onion, finely chopped
• ¼ cup pine nuts
• ¼ cup raw pistachios
• ¼ cup slivered almonds
• 1 tbs butter
• 1 tbs olive oil
• 1½ tsp salt
• 1 tsp Norma’s spice mix

Method:

1.     To prepare the chicken, trim away any excess fat and wash well under cold water. Drain and refrigerate until required. I like to do this at least two hours before cooking to ensure the chicken is dry. Once you’re ready, preheat the oven to 220ºC.

2.     To make the rub for the chicken, mix the salt and spices with the cooled butter and set aside.

3.     In a heavy based saucepan, lightly brown the nuts in some oil until golden, then set aside.

4.     Melt butter with the oil, add chopped onions and sauté until soft.  Add mince and cook for a few minutes until just browned.  Add spices & ½ tsp of salt and continue to brown for another minute or so. Add the washed rice, 1 tsp of salt and toss to coat with the other ingredients, pour in boiling water.

5.     Reduce to a simmer, cover and cook until all the water has been absorbed.  Once cooked, add nuts and mix together. Set aside to cool.

6.     Bring the chicken to room temperature. Before stuffing, sew the neck end of the chicken together with strong thread.  Fill the cavity with the cooled filling, leaving some space for the rice to expand.

7.     Loosen the skin of the breast and massage two teaspoons of the rub in.  Sew & seal the other end. Tie the legs with kitchen string.

8.     Massage the rest of the rub all over the chicken and place in a greased deep roasting tray. Tuck the wings under so they don’t burn. Cover the chicken loosely with a large wide piece of foil ensuring the top of the chicken does not come into contact with the foil.

9.     Cook for 30 minutes at 220ºC, then reduce to 190ºC, remove foil and cook for approximately 1 hour. Check every 20 minutes to ensure that the chicken isn’t overbrowning.

10.   To test if the chicken is ready, insert a skewer into the thickest part of the thigh. If the juices run clear with no sign of pink, this indicates that the chicken is cooked.  Cover the chicken loosely with foil and set aside for five to ten minutes to rest before serving.

11.   Serve with some natural yoghurt, Lebanese bread, and a simple lettuce salad of iceberg lettuce, lemon juice, salt, crushed garlic and olive oil.

Norma's Lebanese Spice Mix - "Baharat"
1 tsp allspice / ground pimento
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground nutmeg
Mix spices together and store in an airtight container.

©Norma Dakhool