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Roast Chicken with Peppery Bulgar Wheat Stuffing

Bring a taste of Egypt to the table with the latest recipe from World Kitchen.


  • 1 whole chicken

  • ½ lemon

  • ½ cup bulgar wheat, boiled in 1 cup water for 10 minutes or soaked for one hour, and drained

  • 2 onions

  • ½ tsp ground cinnamon

  • ½ tsp each salt and pepper

  • 50g butter - cubed

  • 1 bay leaf

  • Extra black pepper corns (optional)

  • 2 Tb olive oil


  • 1.

    Preheat oven to 220 F.

  • 2.

    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.

  • 3.

    Stuff the main cavity of the chicken with the stuffing. Lastly add the lemon then tie legs together to keep stuffing from spilling out.

  • 4.

    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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