This chicken dish from North Africa combines rich aromatic herbs with the sweetness of sultanas from the pilaf to create an easy to prepare dinner that is packed with flavour. Guinness® Hop House 13 has a crisp, smooth flavour that cuts through the richness of the roast chicken perfectly.
Preheat the oven to 220°C.
First make the marinade. In a blender, blitz the herbs first then add the spices, lemon juice and finish off with the olive oil and a good pinch of salt and black pepper.
Liberally marinate the chicken, place in an oven dish and season well with salt and pepper. Roast the chicken for 20 minutes on high heat before turning down the heat to 175°C and roast for a further 40 minutes, basing with more of the marinade throughout the cooking process. Remove from the oven and pierce a skewer into the thickest part of the bird, if the juices run clear, it’s cooked. Allow to rest for 20 minutes while you cook the pilaf.
In a heavy base saucepan, melt the butter and gently sweat the onions and garlic until translucent. Add the ground herbs and stir and cook for 3–5 minutes to release the aromatics. Add the rice, water, sultanas and a good pinch of salt. Cover and bring to the boil then turn down the heat and simmer for 12–15 minutes or until all the water has been absorbed by the rice. Remove from the heat and fluff with a fork and stir in the pine nuts and chopped parsley.
Spread the pilaf on to a large chopping board and place the whole chicken on top. Carve at the table.
Goes perfectly with Guinness® Hop House 13