1 tsp ghee or coconut oil 1 medium sized white onion, finely chopped 1 green bell-pepper, diced 2 garlic cloves, finely chopped 1 tsp ground allspice a pinch of ground black pepper a pinch of sea salt 20g walnuts, chopped 30g pine nuts 60g uncooked basmati rice 250ml chicken stock 30g sultanas or raisins 1 large chicken (2kg)
Serves 6 Per serving: 465 calories 5g fat 29g carbs 76g protein
Preheat oven to 180°C/350°F. Melt the ghee / oil in a frying pan over a medium heat. Add the onion and sauté for 3-4 minutes, stirring, until soft. Add the green pepper and sauté for 2-3 minutes, stirring, until soft. Add the garlic and fry gently for 2 minutes, stirring continuously. Add the allspice and stir well. Add the ground black pepper and sea salt and stir. Add the walnuts, pine nuts and rice and stir over a medium heat for 2 minutes. Add the chicken stock, stir well and cook for 1 minute. Add a splash more stock if the mixture is too dry. Add the sultanas / raisins and stir. Transfer the contents of the pan to a bowl and allow to cool for 10 minutes. Spoon the mixture into the cavity of the chicken. Place the chicken in a foil lined ovenproof dish. Cook for 2 hours or until the chicken is thoroughly cooked. Serve. Store any leftovers in an airtight container and refrigerate for up to 3 days.
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