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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 Stock 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.
Per Portion of 300g
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