Arabian chicken

• 1 whole chicken
• 1/4 tsp tumeric
• 1 tbsp ginger
• 1 tbsp garlic
• 1 tbsp corriander powder
• 1 tbsp cumin powder
• 1 tsp red chili powder
• 1 tsp salt
• 1 tbsp malt vinegar
• 1 pinch red food colour
• 10 dates
• 1 cup whole almonds
• 1/2 cup cashews
• 1/2 cup pistachios
• 1/2 cup sultanas
• 1 cup ghee/butter

1. wash the whole chicken, cleaning the inside
2. mix all the spices together with the vinegar in a bowl except for the dry fruits
3. add 2 tablespoon water to the spice mix
4. smear the spice mix on to the whole chicken, also the inside of the chicken
5. smear oil on a baking tray
6. put the chicken on the tray
7. put the tray in the oven gas mark 6 or 180F
8. heat the butter in wok and add all the dry fruits and fry for 5 minutes until golden brown
9. the chicken should be cooked in 45 minutes but at the half way point add 2 tablespoon cooking oil over the chicken so it doesn't dry out
10. take the chicken tray out of the oven.
11. scoop up the juices and spices on the tray and added it to the fruit mix
12. heat the fruit mix for 2 minutes
13. put the chicken on a serving tray and the fruit mix over the chicken
14. and serve with rice

chicken, tumeric, ginger, garlic, corriander powder, cumin, red chili powder, salt, malt vinegar, red food colour, dates, whole almonds, cashews, pistachios, sultanas, gheebutter

Taken from cookpad.com/us/recipes/333556-arabian-chicken (may not work)