Ingredients:
• 1 whole chicken.
• 2 cups of soaked-drained Rice.
• Peas.
• 1/2 Tbsp of salt
• 1/3 Tbsp of black pepper.
• 1 Tbsp of mixed chicken spices.
• 1 teaspoon of paprika.
• 1/2 Tbsp of garlic powder.
• 1/2 Tbsp of onion powder.
• 1/2 teaspoon of cinnamon.
• 1 teaspoon of Oregano
• 1 Tbsp of Vinegar
• 4 - 5 Tbsp of olive oil.
• 1 Tbsp of Ketchup
• 3 Bay leaves.
• 3 Cardamom pods
• 2 Cinnamon sticks
• 1/2 teaspoon of chili flakes.
• 1- 2 onions cut into quarters.
• 1/2 Tbsp of salt, 1/4 black pepper, 1/2 Tbsp mixed spiced, vegetable oil and water for cooking the rice.
Directions:
• Wash and completely dry the whole chicken.
• In a small mixing bowl, combine the salt, pepper, mixed chicken spices, paprika, garlic powder, onion powder, cinnamon, chili flakes, Oregano, ketchup, vinegar and olive oil.
• Using your fingers or a spoon, spread the mixture under the skin, around the entire bird, out to the thighs and legs. Then spread it around by rubbing the chicken on top.
• Close the neck opening with wooden sticks or sew it using a thread.
• To cook the rice:
- In a pot, warm vegetable oil on high heat then add the rice, peas, salt, pepper, mixed spiced and mix well for 4-5 min.
- Pour boiling water until it reaches roughly 2 cm above the level of rice.
- let it boil until the water reaches the exact level of rice, then remove about 5 Tbsp of it into a plate. Finish cooking the rest of it on lowest heat and lid on for 10 min.
• Stuff the chicken through the other hole on its end with rice you've removed from the pot.
• Close this hole with wooden sticks or sew it using a thread.
• In a baking pan, place the chicken, bay leaves, cardamom pods, cinnamon sticks and the onions. Cover the chicken with baking paper and and the pan with aluminum foil.
• Bake in a preheated 200°C oven for 1 hour then remove the aluminium and baking paper and bake for further 30 min or until golden brown.
• Serve with rice and peas. ENJOY!!
Note: Fried Almonds for decoration
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