• 1 Sadia Whole Chicken
  • 150g Freekeh, soaked in cold water for 1 hour
  • 1 tablespoon Olive oil
  • 50g Butter
  • 1 Brown onion, finely chopped
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ground allspice
  • 2 tablespoons Slivered almonds
  • 2 tablespoons Golden raisins
  • 250 ml Vegetable stock
  • 1 Sea salt and freshly ground black pepper
  • 2 tablespoons Chopped parsley
  • 1 Onion, roughly chopped
  • 1 Carrot, roughly chopped
  • 1 tablespoon Olive oil
  • 1 Sea salt and freshly ground black pepper
  • ½ cup water



Preheat the oven to 190°C. Wash the Sadia Whole Chicken thoroughly, inside and out, in salted water, then dry with kitchen paper towel.


Heat the oil and butter in a medium sized saucepan. Add the onion and cook for 5 minutes, until softened. Drain the freekeh and add to the saucepan, along with the spices, almonds, raisins and stock. Cook, stirring, for 8-10 minutes until all the stock is absorbed. Stir in the chopped parsley and season with salt and pepper.


Stuff the chicken cavity with the freekeh mixture. Tie the legs together with a kitchen string and place the chicken in the roasting pan, on top of the onion and carrot. Brush the chicken with the oil and season with salt and pepper. Pour the water into the pan, and roast for 60-80 minutes, until golden brown and cooked thoroughly. (ingredients 13-17)

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