Chicken Marrakesh
Prep Time: 10-15 minutes

Ingredients

3 pounds�chicken, whole
1/2 teaspoon�ground ginger
1/2 teaspoon�cinnamon
1 cup�water
1/8 teaspoon�saffron threads
oil
pepper
salt

filling
1/4 pound�cooked rice
1 cup�raisins
1/2 cup�almonds, toasted and chopped
1/2 teaspoon�ground ginger
1/2 teaspoon�cinnamon
pinch of saffron threads*
salt

Directions

*Soak the saffron in a little warm water until it turns yellow; pour into the pot, discarding the threads if desired.

Heat oven to 400 degrees.

First, using an oven-proof dish that is large enough to take the whole chicken, and has a lid, heat up some oil on top of the cooker.

When hot, put the chicken (unstuffed) into the dish and let it cook for 20 minutes or until brown.

Meanwhile, to make the filling put the cooked rice in a bowl and mix in the raisins, almonds, ginger, cinnamon, and saffron or turmeric and salt. Mix thoroughly.

Now spoon the filling into the chicken and secure with skewers.

Boil the water and then blend it with the remaining ginger, cinnamon, and saffron. Season. Pour this over the chicken, put the lid on the pot and cook in the oven for 1 1/2 hours, adding more water if required, until the chicken is cooked.

Chef Suggestions

Soak the saffron in a little warm water until it turns yellow; pour into the pot, discarding the threads if desired. If you can not get saffron, use 1/2 teaspoon turmeric.

Ease of preparation: easy

Preparation time: 10-15 min

Cook time: 20-30 min

Servings: 4-6