Roast chicken with pine nut and barberry rice stuffing

Roast chicken with pine nut and barberry rice stuffing

New Middle Eastern Food
Mark Roper


Quantity Ingredient
1 x 1.5kg free-range chicken
sea salt and freshly ground black pepper
2 tablespoons olive oil
250ml good-quality chicken stock
watercress, to garnish (optional)
500ml natural yoghurt
1 tablespoon Red harissa

Pine nut and barberry rice stuffing

Quantity Ingredient
280g short-grain rice
600ml good-quality chicken stock
55g unsalted butter
1 large purple onion, finely diced
2 garlic cloves, finely diced
60g pine nuts
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/3 cup barberries
sea salt
squeeze lemon juice
1/3 cup unsalted pistachio kernels, roughly chopped
1/2 cup shredded flat-leaf parsley leaves


  1. To make the stuffing, put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time, then drain again.
  2. Bring the stock to the boil, then lower the heat and keep at a simmer.
  3. Melt the butter in a heavy-based saucepan. Add the onion and garlic and sauté over a low–medium heat, stirring continuously, until the onion starts to soften. Add the pine nuts and spices, then increase the heat and sauté until the nuts start to colour. Add the barberries to the pan, followed by the rice and simmering stock. Season with salt, then return to the boil, stir briefly, and cover with a tight-fitting lid. Cook over a very low heat for 15 minutes.
  4. Tip the cooked rice mixture onto a shallow tray and sprinkle on the lemon juice, pistachios and parsley. Use a fork to fluff up the grains and leave to cool.
  5. Meanwhile, preheat the oven to 200ºC. Clean the chicken, removing any excess fat from around the cavity. Stand the chicken upright and season lightly inside with salt and pepper. Spoon about half the stuffing into the cavity, being careful not to overfill it, and secure the skin at the opening with a small skewer. Set the remaining rice mixture aside. Season the skin of the chicken lightly with salt and pepper and rub with oil, then transfer it to a heavy-based baking tray. Pour in half the stock and roast for 20 minutes. Lower the oven to 180ºC and roast for a further 40 minutes. Remove the chicken from the oven and leave in a warm place for 10 minutes to rest.
  6. Swirl the harissa through the yoghurt.
  7. While the chicken is resting, reheat the remaining stock and rice in a saucepan over a gentle heat. Spoon out the stuffing from the chicken and add it to the pan. Mound the rice onto the centre of a warm serving platter. Cut the chicken into quarters, stack it around the rice, garnish with watercress, if using, and serve with the yoghurt.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again