Chicken with Dates and Nuts


  • 1 large roasting chicken
  • 10 dates, chopped
  • 10 hazelnuts, chopped
  • 10 brazil nuts, chopped
  • 3 green onions, sliced
  • 6 shitake, sliced
  • 2 cardomom pods, seeded
  • 3 tsp. coarse sea salt
  • 1 tsp. black pepper, crushed
  • 3 tbs. Kozlik's Balsamic Figs and Dates Mustard
  • 1 cup basmati rice
  • 2 cups of water
  • 1 tbs. butter

Remove the last 2 joints of the chicken wings and de-bone the chicken whole and refrigerate.

In a pot boil the 2 cups of water with 1 tsp. salt. Add the basmati rice and the butter, reduce to a simmer, and cook, covered, for 12 minutes. Remove from the heat, stir to loosen, and transfer to a large mixing bowl to cool. Once the rice has cooled, add the remaining ingredients and mix in well together.

Tie off the ends of the wings and drumstick of the de-boned chicken with string. Sew up one of the remaining orifices with string. Stuff the chicken with the rice mix, ensuring the limbs are filled, and sew up the remaining orifice. Tie string around the chicken in three places, firmly, but not too tight.

Place the chicken on a rack in a shallow roasting tray with a little water in the bottom. Place the chicken in an oven preheated to 375 degrees, and roast for 2 hours, basting occasionally.

Remove from the oven and place on a carving board. Cover with foil, and allow to rest for 5 - 10 minutes. Remove any string, and slice the chicken across. Serve.