chicken (Hebrew:עוף) is one of the most popular dishes in Israel. During Jewish Holidays, as Passover, we make a chicken soup. On weekdays, it is served in the oven or cooked. Even on Shabbat, we serve chicken in Hamin. Bon Appétit!
- 1 tablespoon honey
- 1 whole roasting chicken (3 1/2 lb), rinsed, skin and giblets removed and dried
- 1 teaspoon olive oil
- 2 cloves garlic
- 2 oranges juiced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 cup basmati rice, soaked in water for 20 minutes and drained
- 1 3/4 cups boiling water
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- Salt, to taste
- 1/2 cup golden raisins, soaked in hot water for 20 minutes and drained
Preheat oven to 425°F. Place honey in a small saucepan. Heat over low heat until fluid; reserve.
- Place chicken in a roasting pan greased with olive oil. Put garlic in the chicken cavity. Pour warm honey over the top. Pour orange juice around the base of the pan, and season chicken with salt and pepper. Roast for about 1 hour and 45 minutes (basting every 20 minutes) or until juices run clear from the thigh when pierced. (If blood comes out, the chicken is not done).
- After the chicken has been roasting for 1 hour, begin preparing the rice. Combine olive oil, rice, boiling water, turmeric, cinnamon, ginger, and salt to taste over high heat. Cook, uncovered, until all of the water is absorbed. Stir in raisins, lower the heat to the lowest level possible, and cover tightly. Cook for 10 minutes, turn off heat, and let stand for 10 minutes.
- Place a small skillet over medium heat.
- When chicken is finished, remove from oven. Cover with foil. Let stand for 10 minutes, then carve, drizzle with pan juices, and serve with rice.