Serves 4–6

INGREDIENTS:

1 large chicken; 2 Tablespoons extra virgin olive oil; salt and pepper

For the pilaf:

2 cups basmati or long-grain rice; 1 large onion, chopped; 3 Tablespoons sunflower oil
½ cup pine nuts; 3 cups chicken stock
½ teaspoon ground allspice; 1 teaspoon ground cinnamon; salt and pepper
3 Tablespoons currants or tiny black raisins; 4–5½ Tablespoons butter, cut into small pieces

INSTRUCTIONS:

1. Rub the chicken with olive oil, salt, and pepper. Place breast side down in a roasting pan with 4 Tablespoons water in the bottom. Roast at 400°F for 1 hour, then turn breast side up and cook ~30 more minutes until well done and skin is crisp and brown.

2. Rinse the rice and soak briefly; strain and rinse under cold water.

3. In a large pan, fry onion in oil until soft and golden. Add pine nuts and stir until lightly colored. Add rice and stir until well coated with oil. Add hot stock, allspice, cinnamon, salt, pepper, and currants or raisins.

4. Bring to a boil, then simmer covered over low heat for 20 minutes until rice is tender and water is absorbed. Add a little extra water if needed.

5. Stir in butter, check seasoning. Serve hot with the chicken.

From: Arabesque, A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden