Serves: 4-61 roasting chicken, 2kg (4lbs)
1-1/4 cups freekeh
1-1/2 cups finely chopped onion
2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon black pepper
1/2 cup dried apricots, soaked in warm water
1/4 cup pumpkin seeds, toasted
Soak the freekeh in a bowl of cold water for 20 minutes, skimming off any debris that floats to the surface. Change the water twice and drain well in a colander.
Cook the freekeh, uncovered, in a medium sized pot of salted boiling water, stirring and skimming occasionally, until tender, 12 to 15 minutes; drain well in a colander and transfer to a bowl.
While the freekeh is cooking, heat the olive oil in a heavy skillet over medium heat and add the onions, stirring frequently, until softened and translucent. Add the coriander, ginger, cinnamon, and pepper. Cook stirring for a minute more and add the onion, dried apricots, and pumpkin seeds to the freekeh. Set aside until the mixture has cooled completely.
Stuff the chicken cavity with as much stuffing as you can and tie the legs together with string. Sprinkle freshly ground pepper over the chicken. Place the remaining stuffing in the bottom of a small roasting pan and place the stuffed chicken on top. Brush the chicken with olive oil and bake 180C (350F) oven for 1 hour or until the chicken is completely cooked and is a nice golden brown.