Hatay Salt Baked Chicken

Main Ingredients

1 Whole Chicken (Abt 1.8 Kg)

Rub

1 tbsp ghee or butter1 clove garlic (grated)1/2 tsp dried thyme1/4 tsp ground black pepper1 lemon (zest only)

Salt Crust

2 kg fine or coarse salt3 egg whites1 cup water

Spiced Rice

1 cup rice (washed & drained till water is clear)2 tbsp ghee or butter3 cloves garlic (minced)1 large onion (finely diced)1 tsp allspice powder1 tbsp dried currants1 small carrot (finely diced)1/8 tsp chilli flakes1/4 tsp salt1/4 tsp ground black pepper1 cup water

Steps

Mix ingredients for the rub in a small bowl & set aside.For the spiced rice, heat a pan on medium high & add ghee or butter.When melted, add onion & garlic, cook till onion has turned translucent.Add the rest of the ingredients (except water) & cook for 5 mins.Add water, give it a quick stir, cover with lid & bring to a boil.Lower heat to maintain a simmer, remove from heat as soon as all the moisture has been absorbed by the rice & set aside.Clean chicken, pat dry & smear the rub all over.Spoon enough rice into the cavity of chicken, stuff with the zested lemon (used for rub earlier), use a toothpick or skewer to poke the skin & contain the rice inside, set aside.Combine all ingredients for the salt crust in a large bowl, mix well with hands & set aside.On a large baking dish, create a base with 1 inch of salt, place stuffed chicken on top, use remaining salt to make a dome & fully cover the chicken.Bake in a 200 deg C preheated oven for 105-120 mins.Carefully break salt crust, peel off the chicken skin & discard, cut through to reveal rice stuffing & serve immediately.