Summary

Ingredients

• 1 chicken, ready to cook, approx. kg
• 2 teaspoons spice mixture, (Ras el Hanout)
• 1 teaspoon honey
• 2 teaspoons olive oil
• 100 g rice
• 200 ml water or vegetable stock
• 50 g barberries, dried
• 1 pinch (s) saffron threads
• 2 pinches sugar
• 1 tablespoon water, warm
• salt
• pepper
• Butter, or clarified butter

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Instructions

1. Crush the saffron threads with a pinch of sugar in a mortar and dissolve in 1 tablespoon of warm water for about 60 minutes.
2. Wash the chicken and season with salt and pepper. Mix the Ras el Hanout, honey and oil together (if necessary add a little more oil if the mixture is too viscous) and brush the chicken with the mixture. Place the chicken in a roasting pan (I always put it in an upturned Guglhupf pan, then it will be crispy on all sides) Put in the oven for 20 minutes at 200 degrees (convection). Then lower the temperature to 180 degrees (convection) and let the chicken cook in the oven for another 40 to 50 minutes. Brush regularly with the honey-oil mixture and the gravy and turn occasionally.
3. Cook the rice in salted water or vegetable stock. Remove about half of the rice and color it yellow with the saffron water. Keep warm.
4. Steam the barberries in a pan in a little butter or clarified butter, add a pinch of sugar, toss everything again and add to the white rice. Keep warm.
5. Take the chicken out of the oven, cut into pieces and arrange on plates.
6. Layer the white and yellow rice alternately in a cup or dish and pour one portion each onto the chicken plate.
7. If you like, don`t mix the barberries with the white rice, but put them in the rice mold as the first layer.