Ingredients

Step A

The Chicken

* 1 whole roasting chicken
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cinnamon
* 2 tablespoons butter
* 1 garlic clove, crushed

Step B

The Stuffing

* 1/4 cup butter
* 1 cup ground lamb (or ground beef)
* 1 cup long grain rice
* 1 teaspoon salt (or to taste)
* 1/4 teaspoon pepper
* 1/4 teaspoon cinnamon
* 1 1/2 cups water

Step C

*

The Topping

* 1/4 cup slivered almond
* 1/4 cup pine nuts
* 1/4 cup unsalted butter
* 1/2 cup seedless raisin (optional)

Directions

STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.

STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.

STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.

TO SERVE: De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.