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Organic Chicken

Paula Wolfert’s chicken stuffed with rice, almonds and raisins

An impressive warming Moroccan style dinner. Serves 4-6


  • 1 x 1.8–2kg Springfield Organic and Free-range Chicken, neck and giblets reserved
  • 1 small cinnamon stick
  • 140g long-grain rice
  • 120g unsalted butter
  • ½ tsp ras el hanout
  • Coarse sea salt and freshly ground black pepper
  • 100g whole blanched almonds
  • 115g sultanas, soaked in warm water for 10 minutes and drained
  • 1 large red onion, halved and sliced
  • 1 tbsp chopped garlic
  • ½ tsp ground ginger
  • 3 tbsp saffron water (see below)
  • 1 tbsp floral honey , such as orange blossom, acacia or lavender