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Soak Harees in cold water and allow to sit for 6 hours.
Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI Chicken Stock and simmer on medium heat for 5 minutes or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from heat, cover and allow to cool slightly.
Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.
Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges). And position the trussed chicken on top of the bed of onions.
Dissolve remaining 1 MAGGI Chicken Stock cube in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.
After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)
Cut chicken serve on a platter with the stuffing and rendered juices on the side.
Per Portion of 300g
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