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2H | 8-10 SERVINGS


2 Whole Large Chicken
300g freekeh, soaked in cold water 1 hour
75g Lurpak Unsalted Butter
1 large brown onion, finely chopped
2 teaspoon cinnamon
2 teaspoon ground allspice
¼ cup slivered almonds
¼ cup golden raisins
1 ½ cups vegetable stock
Sea salt and freshly ground black pepper
3 tablespoon chopped parsley

To Cook

2 onion, roughly chopped
2 carrot, roughly chopped
50 grams Lurpak Unsalted Butter, softened
Sea salt and freshly ground black pepper
¾ cup water


1. Preheat the oven to 190°C. Wash the chickens thoroughly inside and out in salted water and dry with kitchen paper towel.

2. Heat the butter in a large saucepan. Add the onion and cook for 5 minutes, until softened. Drain the freekeh and add to the saucepan, along with the spices, almonds, raisins and stock. Cook, stirring, for 8-10 minutes until all the stock is absorbed. Stir in the chopped parsley and season with salt and pepper.

3. Stuff the chicken cavities with the freekeh mixture. Tie the legs together with kitchen string and place the chicken in the roasting pan, on top of the onion and carrot. Smear the chickens with the butter and season with salt and pepper. Pour the water into the pan, and roast for 1 -1 hour 20 minutes, until golden brown and cooked thoroughly.

Source: Lurpak
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