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1½ tablespoons vegetable oil
1 small onion, chopped
½ cup pine seeds or 75 g
1 cup long grain white rice or 200 g
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1½ cups water or 375 ml
2 cubes MAGGI® Chicken Bouillon
½ cup raisins or 75 g
1 large whole chicken or 1400 g
Heat oil in a medium saucepan, add and cook onions and pine seeds over medium heat for 4-5 minutes or until almost golden.
Add rice, cinnamon, black pepper, water, MAGGI® Chicken Bouillon cubes and raisins. Cook over low heat for 10 minutes or until rice is almost cooked.
Stuff the chicken with as much rice as possible, and continue cooking the remaining rice to be served with the chicken.
Roast the chicken in a 190°C preheated oven for 45-50 minutes or until chicken is cooked.
Serve roasted chicken with the rest of rice, and fresh green salad.
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