Name: Spiced Roast Chicken with Baked Pilaf and Fattoush Salad
Prep time: 30 min
Cook time: 85 min
Total time: 70 min
Ingredients: 1.7kg chicken; 2 tsp ground cumin; 2 tsp cinnamon; 4 tsp sumac; 6 tbsp pomegranate molasses; Salt; 1 lemon, thinly sliced; Bunch of parsley; 4 garlic cloves; 2 shallots, finely sliced; 1 garlic clove, chopped; 1 cinnamon quill; 1/4 c olive oil; 2 c basmati rice, rinsed; 1 tsp smoked paprika; 2 tsp sumac; 2 tsp ground cumin; 1/2 tsp ground cardamom; Juice of 1/2 lemon; 2 Tbsp pomegranate molasses; 1 tsp salt; 1/4 tsp ground black pepper; 2 3/4 c chicken stock; 8 dried apricots, finely chopped; A handful of dried currants; 1 pita bread, roughly chopped; 1/4 tsp salt; 2c roughly chopped Romaine lettuce; 2 tomatoes, chopped; 1 Lebanese cucumber, thinly sliced

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Spiced Roast Chicken with Baked Pilaf and Fattoush Salad

5 from 1 vote

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Course: Chicken Recipes, Dinner Recipes, Main Food Recipes, Meat Recipes

Prep Time: 30

Cook Time: 1 25

Total Time: 1 10

Servings: servings

Calories: 560kcal

Ingredients

Chicken:

1.7kg chicken
2 tsp ground cumin
2 tsp cinnamon
4 tsp sumac
6 tbsp pomegranate molasses
Salt
1 lemon, thinly sliced
Bunch of parsley
4 garlic cloves

Pilaf:

2 shallots, finely sliced
1 garlic clove, chopped
1 cinnamon quill
1/4 c olive oil
2 c basmati rice, rinsed
1 tsp smoked paprika
2 tsp sumac
2 tsp ground cumin
1/2 tsp ground cardamom
Juice of 1/2 lemon
2 Tbsp pomegranate molasses
1 tsp salt
1/4 tsp ground black pepper
2 3/4 c chicken stock
8 dried apricots, finely chopped
A handful of dried currants

Fattoush:

1 pita bread, roughly chopped
1/4 tsp salt
2c roughly chopped Romaine lettuce
2 tomatoes, chopped
1 Lebanese cucumber, thinly sliced
5 Tbsp finely chopped parsley
Juice of 1/2 lemon
2 tsp sumac, divided
Olive oil

Instructions

Chicken:

Preheat the oven to 230C.
In a small bowl, combine the cumin, cinnamon, sumac, and salt together. Rub them over the chicken. Coat with the pomegranate molasses and olive oil. Place the breast-side up in an oven dish.
Stuff the chicken cavity with parsley, lemon, and garlic.
Roast for 75 mins, or until cooked through. Cover with foil and let rest for 15 mins before carving.

Pilaf:

Preheat the oven to 230C.
Add the olive oil, shallots, cinnamon quill, and garlic to a large oven dish. Bake in the oven for 15 mins.
Add the rice, paprika, sumac, cumin, cardamom, lemon juice, pomegranate molasses, salt, and pepper. Toss it together well then add the chicken stock, currants, and apricots.
Cover the dish tightly with foil and bake for 30 mins. If you are making this with the chicken, you can leave it in the oven until the chicken has cooked. Once the chicken has cooked, pour the roast drippings over the rice and fluff it up. Serve with the chicken.

Fattoush:

Heat a frying pan and add the pita bread, tossing with olive oil, 1 tsp sumac, and salt. Fry until crispy.
Mix all the ingredients together.

Nutrition

Calories: 560kcal

Spiced Roast Chicken with Baked Pilaf and Fattoush Salad