• 1 whole chicken or 1200 g
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons vegetable oil

• For the rice:

• 4 tablespoons vegetable oil
• 1 medium onion or 125 g, chopped
• Pinch of saffron filaments
• 15 whole cardamom pods
• 2 cups frozen green beans or 300 g, thawed
• 3 cubes MAGGI® Chicken Bouillon
• 4½ cups water or 1125 ml
• 2½ cups rice or 500 g, washed and drained
• ¼ cup pine seeds or 50 g, fried
• ¼ cup almonds or 50 g, peeled and fried

Preparation

Put whole chicken in an oven tray and mix with salt, ground black pepper and oil. Put in preheated oven of a 200°C for 45-50 minutes or until chicken becomes tender.

Meanwhile, heat the oil in a large sauce pan and fry the onions for 3-4 minutes or until they become golden in color. Add the saffron leaves, whole cardamom, green beans, MAGGI® Chicken Bouillon cubes and water. Bring to boil.

Add the rice and stir occasionally until the mixture boils then reduce the heat, cover and simmer over low heat for 25 minutes or until rice is cooked.

Spoon the cooked rice on a large serving dish, cut and arrange the roasted chicken on top of the rice and garnish with fried nuts.