World Cuisine

  • 3 garlic cloves, finely chopped
  • 1 small red chilli pepper, sliced in thin rings
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • 1 tablespoon honey
  • 3 tablespoons tomato juice
  • 1 tablespoon ground cumin
  • 1 tablespoon crushed Nora peppercorns
  • 1 tablespoon ground ginger
  • 1 whole chicken, weighing about 1.5 kg (3 lb)
  • 2 bay leaves
  • salt and pepper
  • 250 g (8 oz) raisins
  • 1 garlic clove, roughly chopped
  • 1 onion, roughly chopped
  • 25 g (1 oz) butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 2 tablespoons blanched almonds
  • salt and pepper

Mix together the garlic, chilli, oil, lemon juice, honey, tomato juice and all the spices and stir well. Season to taste and set aside.

Make the stuffing by soaking the raisins in a little warm water. Purée the garlic and onion together in a blender. Melt the butter in a small pan and quickly brown the garlic and onion. Stir in the cinnamon and cumin and cook for around 2 minutes. Add the drained raisins and the almonds. Season and cook for a further 2 minutes. Set aside to cool.

Preheat the oven to 220°C (425°F), Gas Mark 6.

Fill the cavity of the chicken with the stuffing. Place in an ovenproof dish and brush with the sauce. Place the bay leaves on top. Roast for around 1 hour, basting from time to time with the cooking juices. Cut the chicken into pieces and serve hot with the stuffing and sauce.

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