- Iraqi chicken

VServes 6 -8

INGREDIENTS:

2 tbsp coarse salt, plus more as needed 350g long-grain rice 5 tbsp vegetable oil 2 tbsp tomato paste 3 tsp ground cardamom 3 tsp paprika

2 tsp black pepper, plus more as needed

2 tsp ground cumin

2 tsp turmeric

1 large onion finely chopped

300g cherry tomatoes, quartered

4 cloves garlic, finely chopped

1 whole chicken 475ml chicken or vegetable stock

METHOD:

Fill a large saucepan with water and 2 tablespoons salt. Bring the water to a boil over high heat, add the rice, and cook uncovered until rice is par-boiled about 5 minutes, drain and immediately rinse with cold water, then set aside to cool.

In a large bowl, whisk together 2 tablespoons oil, tomato paste, cardamom, paprika, pepper, cumin, and turmeric, add the rice and mix until the rice is well coated.

Add the onions, tomatoes, and garlic to the seasoned rice and mix well.

Preheat the oven to 110°C.

Spoon as much of the rice and tomato mixture into the cavity of the chicken as possible, then tie the legs together with kitchen twine.

In a large heavybottomed oven-safe pan with a tight fitting lid, heat 3 tablespoons oil.

Sprinkle the chicken with salt and pepper and place, breast side down, in the hot oil to sear, once golden flip the chicken on to its back.

Spoon the remaining rice and vegetable mixture around the chicken, pour in the stock.

Cover the pot and transfer to the oven, and cook until the chicken is very tender and the rice is beginning to brown, 8-10 hours.