Main content

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.

» Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings