Lebanese roast chicken stuffed with rice, lamb and cinnamon recipe | delicious. magazine

Ingredients

• 1 tsp salt
• ½ tsp cumin seeds
• 4 green cardamom pods, cracked
• 4 cloves
• 100g basmati rice
• 1 tbsp sunflower oil, plus extra for shallow frying
• 1 medium onion, finely chopped
• 1 fat garlic clove, crushed
• ½ tsp each ground cinnamon, ground cumin and ground cloves
• Pinch ground cardamom
• 350g British lamb mince
• 150ml fresh lamb or chicken stock
• 50g toasted pine nuts, plus extra
• 2kg free-range chicken
• Olive oil for rubbing
• 50g raisins
• 150g shallots, thinly sliced and layers separated
• 25g butter
• 250g carrots, cut into thin batons
• 1 tsp caster sugar
• 1 tsp pomegranate molasses (from the world food aisle of supermarkets, Middle Eastern shops or online)
• For the cacik
• 200g cucumber
• 250g whole natural yogurt (we like Yeo Valley)
• 1 garlic clove, crushed
• 1 tbsp chopped fresh dill or mint, plus extra to garnish