A delightful Persian-inspired dish featuring a whole chicken stuffed with a fragrant rice mixture, perfect for special occasions.
Combine the apple juice, salt, cinnamon, cumin, onion, and paprika in a mixing bowl. Add the chicken and marinate in the refrigerator for 6 hours or overnight.
Marinating overnight allows the flavors to deeply penetrate the chicken, enhancing its taste.
Heat olive oil in a saucepan over medium heat. Sauté the onion and garlic until fragrant.
Ensure the garlic doesn't burn as it can turn bitter.
Add the rice, cumin, cardamom, cinnamon, rose water, salt, and chicken broth to the saucepan. Cover and simmer on low heat for 20 minutes.
Cook the rice until it's slightly underdone to avoid overcooking during baking.
Mix in the cranberries, raisins, lime juice, and saffron. Stir gently and remove from heat.
Adding the fruits at the end preserves their texture and flavor.
Preheat the oven to 350°F (175°C). Stuff the chicken with the rice mixture and secure the cavity with kitchen twine.
Do not overstuff the chicken to ensure even cooking.
Rub the chicken with salt, cinnamon, cumin, paprika, and sugar. Place in a greased baking dish.
Rubbing the spices evenly ensures a flavorful crust.
Cover the dish with aluminum foil and bake for 45 minutes, basting occasionally with the juices.
Basting helps keep the chicken moist and enhances its flavor.
Remove the foil and bake for an additional 15 minutes to brown the skin.
Browning the skin adds a delicious crispy texture.
Garnish with lime slices and serve warm.
Serve immediately for the best flavor and presentation.
Continue in our app for the best experience
