The best way to roast a chicken. Served with deliciously flavoured rice and a cooling yoghurt sauce. Once you’ve tried this method you won’t go back.
Unlock Mob Premium
Serves
4
Apricot
Coriander
Red Onion
Harissa
Lemon
Cooked Rice
Chicken
Parsley
Yoghurt
Pomegranate Seeds
Flaked Almond
Salt
Black Pepper
Olive Oil
Sorry, you need to accept cookies from Spotify to view this
content.
Serves
4
Apricot
Coriander
Red Onion
Harissa
Lemon
Cooked Rice
Chicken
Parsley
Yoghurt
Pomegranate Seeds
Flaked Almond
Salt
Black Pepper
Olive Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C/356°F.
Step 2.
Roughly chop the apricots, the coriander and finely dice 1 onion.
Step 3.
Add a tbsp of olive oil to a frying pan and sauté the finely diced onion. Once soft, remove from the heat and place in a large bowl.
Step 4.
To the bowl, add in the apricots, coriander, harissa paste, the zest and juice from a lemon, the pouch of Wholegrain Basmati Tilda Rice, 1/2 tbsp of oil and season with salt and pepper.
Step 5.
Slice the 2 remaining onions into wedges and place on a large baking tray. Season and toss together to make sure all the wedges are covered.
Step 6.
Place the chicken in the middle of the onion wedges. Stuff the inner chicken cavity with your rice mixture, getting as much rice as you can inside the chicken.
Step 7.
Tie the chicken legs tightly together with some cooking string, this will help keep the rice and all the chicken juices inside. Season with lots of oil, salt, pepper and some lemon juice.
Step 8.
Cover the chicken with foil, and roast for 1 hour 20 minutes. Take the chicken out, remove the foil and season again with oil, salt and pepper. Turn the heat up to 200°C/390°F and return to the oven for another 20 minutes.
Step 9.
While your chicken is cooking prepare your dip. Chop up your parsley. Mix together the yoghurt, pomegranates, chopped parsley, juice from a lemon, salt and pepper. Set this aside for serving. Next, toast your flaked almonds in a pan.
Step 10.
Remove the chicken from the oven. Cut the string that holds the chicken legs together and carve your chicken, serving with the rice. Drizzle some of your yoghurt dip and flaked almonds over each portion.
Step 11.
Finish each dish off an extra scatter of pomegranates, coriander and salt and pepper and tuck in!
Unlock Mob Premium
Did you like this recipe?
Be the first to leave a note
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W