Bring a taste of Egypt to the table with the latest recipe from World Kitchen.
Preheat oven to 220 F.
Peel and grate one onion into a bowl. Add the drained bulgar wheat, cinnamon, half the butter, salt and pepper. This stuffing is generous with pepper.
Stuff the main cavity of the chicken with the stuffing. Lastly add the lemon then tie legs together to keep stuffing from spilling out.
Oil a baking dish and place the chicken in it. Add the bay leaf, the remaining onion, roughly cut, additional peppercorns and ½ cup of water. Cover and cook for 45minutes, then uncover and cook until the chicken is cooked, the juices run clear and the stuffing is tender (approx. another 15-20 minutes).
Serve with Nici Wickes spinach and lentil salad.
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