Stuffed roast chicken
Combine 200g cooked rice with 50g raisins and 50g shelled pistachios. Add 60ml (¼ cup) melted butter and mix well. Preheat the oven to 200°C. Stuff a 1,5kg – 2kg chicken with the rice mixture and rub the skin all over with a mix of 5ml (1 tsp) ground ginger, 5ml (1 tsp) ground cinnamon, 5ml (1 tsp) ground turmeric, 5ml (1 tsp) ground coriander, 5ml (1 tsp) ground cumin, salt and freshly ground black pepper, to taste. Place the chicken breast-side up in a roasting tray. Drizzle with olive oil and roast until cooked and golden, about 35 minutes. Serve with salad.