A comforting dish of roast chicken with fragrant, herby rice

SERVES 8
PREPARATION TIME 15 minutes
COOKING TIME 2 hours

2 large chickens
3 tablespoons olive oil
Salt and freshly ground black pepper
400 g basmati rice
775 ml chicken stock
Pinch saffron
Splash red wine vinegar
80 g raisins, soaked in hot water for 10 minutes and drained
4 thyme sprigs, leaves only
4 rosemary sprigs, chopped leaves only
100 g pine nuts, lightly toasted

Pre-heat the oven to Gas Mark 7 (220°C, 425°F). Place the chickens in a large roasting tin and rub plenty of olive oil into the skin. Season well with salt and pepper. Roast for about 1 1/2 hours or until the juices run clear when a skewer is pushed into the thickest part of the body (usually the leg) and the skin is crispy. Remove the chickens and set aside. Place the rice in a pan and add the chicken stock and saffron. Bring to the boil and turn down to a simmer. Cover and cook for about 20 minutes or until all the liquid has been absorbed. Fluff the rice, stir in a little olive oil and set aside. Carve the chicken into thick slices. Place the roasting tin over a medium heat and add the chicken, rice, vinegar, raisins, herbs and pine nuts and mix together. Let the rice soak up the juices. Season to taste and serve with a green salad.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB