Lawang (لاونگ) — Afghan Stuffed Chicken with Raisins, Nuts, and Warm Spices

• 1600 gwhole chicken (patted very dry)
• 10 gfine sea salt
• 2 tspground black pepper
• 2 tspground turmeric
• 1 tspground cumin
• 1 tspground coriander
• 30 mllemon juice
• 12 ggarlic (finely grated)
• 120 gplain yogurt (for a tenderizing marinade)
• 30 gghee
• 200 gyellow onion (finely chopped)
• 120 gcarrot (cut into small dice)
• 100 graisins (golden raisins preferred)
• 60 gslivered almonds (lightly toasted)
• 40 gpistachios (roughly chopped)
• 1 tspground cinnamon
• 0.5 tspground cardamom
• 0.25 tspground cloves (use sparingly)
• 60 mlwater (to plump raisins and bind the filling)
• 0.2 gsaffron threads (about 1/4 tsp)
• 30 mlhot water (for blooming saffron)
• 20 gmelted ghee
• 250 mlchicken stock (keeps drippings from burning)

Instructions

1. 1

   Prepare the chicken by removing any giblets and trimming excess fat around the cavity. Pat the skin and cavity very dry so the marinade adheres well and the skin roasts crisp.

2. 2

   In a bowl, mix the 10 g salt, black pepper, turmeric, cumin, coriander, lemon juice, grated garlic, and yogurt until smooth. Rub this mixture all over the chicken, including inside the cavity, then cover and refrigerate for 8 hours (or at least 2 hours) for deeper flavor.

3. 3

   Make the stuffing while the chicken marinates or just before roasting. Melt 30 g ghee in a skillet over medium heat, then cook the onion for 8 minutes until soft and lightly golden, stirring often.

4. 4

   Add the diced carrot and cook for 4 minutes so it begins to soften without browning too much. Stir in the raisins, almonds, pistachios, cinnamon, cardamom, cloves, and 3 g salt, then cook for 1 minute to toast the spices.

5. 5

   Pour in 60 ml water and simmer for 2 minutes until the raisins plump and the mixture looks glossy and cohesive. Remove from heat and cool for 10 minutes so the stuffing does not steam the chicken from the inside.

6. 6

   Heat the oven to 190 C and set a rack in the middle. Bloom the saffron by crushing it lightly and soaking it in 30 ml hot water for 10 minutes, then stir in the 20 g melted ghee to make a saffron baste.

7. 7

   Fill the chicken cavity with the cooled stuffing, packing it firmly but not so tight that it cannot expand slightly. Tie the legs with kitchen twine and tuck the wing tips under the bird to prevent scorching.

8. 8

   Place the chicken breast-side up on a rack set over a roasting pan, then pour 250 ml chicken stock into the pan. Brush the chicken generously with the saffron-ghee baste to encourage a deep golden color and a perfumed crust.

9. 9

   Roast for 70 to 90 minutes, basting every 20 minutes with pan juices and any remaining saffron baste. The chicken is done when the thickest part of the thigh reaches 74 C and the juices run clear, and the skin is evenly browned.

10. 10

    Rest the chicken for 15 minutes before carving so the juices redistribute and the stuffing stays moist. Carve and serve with a spoonful of the pan juices over the meat, and offer extra stuffing from the cavity on the side.