How to make
Peel an onion and cut it into 0.4″ (1 cm) cubes. Peel and cut the garlic into thin slices.
Heat half of the oil (olive oil) in a pot. Fry the onion in it, until it aquires a golden color, add the garlic and cinnamon stick (or a few pinches of Ceylon cinnamon according to taste) and fry for another 2-3 minutes.
Pour half of the broth and wait for it to a boil.
Add the bulgur to the boiling broth and stir. Remove the pot from the heat and leave it covered for 5 minutes for the bulgur to swell.
Wash the mint (you can replace the mint with citrus thyme, if you prefer it) and parsley, which is dry and chopped finely.
Rinse the lemon with hot water and grate the lemon peel. Mix the lemon peel with herbs, raisins with couscous. Season with salt and black pepper.
Rinse the inside and outside of the chicken with cold water and dry it well with kitchen paper. Season with salt and black pepper.
Pour the stuffing into the chicken's abdominal cavity and close the hole with toothpicks or thread.
Wash, clean, peel and cut the carrots in half. Cut the potatoes into strips lengthwise. Place them in a baking pan and season with salt and black pepper.
Pour the remaining broth and place the chicken on the carrots and potatoes.
Spread the chicken with the remaining olive oil. Bake the chicken in a preheated oven at 390°F (200°C) (fan oven: 180°C) for 85 minutes.
Remove the thread or toothpicks at the end of cooking.
Squeeze the juice of half a lemon on the chicken or as much as you like. Arrange the roasted vegetables on a plate and serve the roasted chicken with fragrant bulgur and raisins. I offered you a very tasty stuffed chicken recipe. Be sure to prepare it - the taste is amazing!
Enjoy your meal! Stuffed chicken with bulgur and raisins is ready.
