1 whole chicken, 1200g
1 teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons vegetable oil
For the rice:
4 tablespoons vegetable oil
1 medium or 125g onion, chopped
1 teaspoon saffron threads
15 pods whole cardamom
1 packet or 250g frozen green beans, thawed
3 cubes MAGGI Chicken Stock
4½ cups or 1.125 litres water
2½ cups or 500g white rice, washed and drained
¼ cup or 50g pine seeds, fried
¼ cup or 50g almonds, peeled and fried
Put whole chicken in an oven tray and mix with salt, ground black pepper and oil. Put in preheated oven at 200°C for 45-50 minutes, or until chicken becomes tender.
Meanwhile, heat the oil in a large sauce pan and fry the onions for 3-4 minutes or until they become golden in color. Add the saffron leaves, whole cardamom, green beans, MAGGI Chicken Stock cubes and water. Bring to boil.
Add the rice and stir occasionally until the mixture boils, then reduce the heat, cover and simmer over low heat for 25 minutes, or until rice is cooked.
Spoon the cooked rice on a large serving dish, cut and arrange the roasted chicken on top of the rice and garnish with fried nuts.
Tip: This dish is served with cucumber yogurt salad.