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1 large whole chicken or 1200 g
2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
250 g minced lamb
1 tablespoon ground cinnamon
¼ teaspoon ground black pepper
3 cubes MAGGI® Chicken Bouillon
2½ cups american rice or 500 g, soaked in water for 1 hour and drained
4½ cups water or 1125 ml
Roast the chicken in a 200°C preheated oven for 45-50 minutes or until chicken is cooked and golden brown in color.
Meanwhile, heat oil in a large saucepan, add and cook onions with occasional stirring for 4-5 minutes or until almost golden in color.
Add minced lamb and cook until meat is brown in color, then add spices and MAGGI® Chicken Bouillon cubes; Stir for few seconds.
Add rice and stir for 2 minutes or until rice is hot then add water with constant stirring until it boils, then cover and simmer over low heat for 20-25 minutes or until rice is cooked.
Spoon the rice in a serving platter then cut the roasted chicken and arrange the chicken pieces over rice.
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