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For the chicken
- 1 whole chicken from @thecedarmarket (can purchase spatchcocked style or do on your own)
- 1 cup of wild rice
- 3 tbsp @sadaf_foods pomegranate molasses
- 1 cup chicken or vegetable stock
- 1/2 cup orange juice
- 1 tbsp date syrup
- 1 tsp @galilbrands baharat or cinnamon or garam masala
- 1 cup water
For the glaze
- 2 tbsp @sadaf pomegranate molasses
- 1 tbsp date syrup
- Zest of 1 orange
- 2 @dorotgardens frozen garlic cubes
- Salt and Pepper, to taste
Recipe created for Cedar Market by: @Foodkidsandsleep
To me, there’s something inherently celebratory about serving a whole chicken. When I see a whole chicken on the table, I feel like I know effort has been made, and that makes the meal feel more noteworthy. When you put this spatchcocked chicken and rice on the table, with all its aromas, colors and textures, people will instantly feel like this is a special meal.
Even better, it tastes special with the flavors and scents of middle eastern cuisine everywhere in the dish. The meat is tender and succulent, having absorbed the braising liquid with pomegranate, orange, cinnamon, cloves, and allspice, the pomegranate arils and kumquats providing bright, cool pops of tangy sweetness to contrast the richness of the chicken and rice. It’s a dish with complexity and beauty that anyone can make.
Cooking Instructions
Place your chicken into your baking dish, then add all the chicken ingredients to a baking dish making sure the rice is fully submerged in the liquid. Cover with parchment paper and silver foil. Add to a 400℉ oven and cook for 1 hour.
While chicken cooks, prepare your glaze and then set aside.
Remove the chicken from the oven. Uncover and add the glaze on top. Cover again and return to a 450℉ oven for another 20-25 minutes. Remove from oven and fluff the rice.
Serve as is or with the pomegranate kumquat gremolata… enjoy!
