Whole Roast Cinnamon Chicken with Rice

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A new family favourite. The whole chicken cooks over the rice, with the spice scenting both to create the most deliciously sticky chicken pilaf.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 35-40 minutes

Source: Claire Thomson, Chicken Winners, In: You Food 29 October 2023, pg 32 Whole roast cinnamon chicken with rice - The Mail (mailplus.co.uk)

Ingredients:

• 250g basmati rice (we used white basmati rice and it resulted in a sticky pilau as promised; we will try brown rice and brown basmati rice respectively next time, and update)

• 1 whole chicken (about 1.5kg)

• 4 tbsp olive oil

• 1 tsp salt, plus more to season (we prefer to use freshly ground sea salt only after serving)

• 3 tsp ground cinnamon

• 4 bay leaves

• 2 onions, thinly sliced

• 1 tsp ground cinnamon

• 1 tsp ground allspice

• 500ml hot chicken stock

• 1 cinnamon stick (about 10cm)

• salt and freshly ground black pepper

• lemon wedges, to serve

Method:

• Preheat the oven to 220C/200C fan/gas 7. Rinse the rice in plenty of running cold water, then drain well and set aside.

• Rub the chicken all over with the oil, salt and half the ground cinnamon. Put the bay leaves and a big pinch of salt into the chicken cavity.

• Put the onions in a deep roasting tin and add 1cm depth of water. Place the chicken on top, breast-side up. Roast for 30minutes, until coloured.

• Remove the pan from the oven and place the par-cooked chicken on a large plate.

• Add the well-drained rice to the onion mixture along with the remaining ground spices and stir well to coat, then pour over the hot stock and season with salt. Put the whole cinnamon stick inside the chicken.

• Place the par-cooked chicken back in the middle of the tin, on top of the rice, cover tightly with foil and return to the oven to cook for 30-40 minutes, until the chicken and rice are cooked and the liquid is absorbed.

• Remove from the heat and allow the dish to rest, covered, for 15 miutes.

• Give the rice and chicken a final seasoning with salt and a generous grining of fresh black pepper, then serve with wedges of lemon to squeeze over at the table.