This ​​roast chicken with bulgur wheat, date and rosemary stuffing will get you into the Christmas spirit like no other dish.

SERVES 6 //  COOK TIME 1 hr 45 minutes

INGREDIENTS 
For the bulgur wheat date stuffing
2 tbsp vegetable oil
2 tbsp butter
2 onions, halved and sliced
1 tsp ground cinnamon
2 tsp ground cumin
2 tbsp finely chopped rosemary
1 cup bulgur wheat
2 cups boiling water
20 pitted dates, roughly chopped
For the roasted chicken
1 whole chicken
3 tbsp melted butter
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cumin 
Rosemary sprigs, extra, to serve

METHOD
1.  For the bulgur wheat date stuffing:
2. Heat oil and butter in a large frying pan. Add onions and fry, stirring, for 5 minutes or until golden.
3.  Add cinnamon, cumin and rosemary and cook for a minute until fragrant.
4.  Add the bulgur wheat and stir to incorporate with the spices and onions. Add water and cook for 10 minutes until bulgar wheat is tender. Stir through the dates. 
5.  Transfer the mixture to a baking sheet to cool.
For the roasted chicken
1. Take chicken out of the refrigerator 1 hour before cooking to come to room temperature. 
2. Preheat oven to 200°C.
3. Place chicken in a roasting tray. Stuff the cavity of the chicken with the bulgur wheat date stuffing.
4. Brush the chicken with melted butter and sprinkle with salt and spices.
5. Warm-up any leftover bulgur wheat stuffing. Place on a large platter around the chicken to serve and garnish with extra rosemary.

Quick tip: Roast chicken for 1 – 1 ½ hours, depending on its size, until the skin is golden and crisp, and the juices run clear when the breast is pierced. If the chicken isn’t cooked and starts getting too dark, cover loosely with tin foil.  A good rule of thumb when roasting a whole chicken is to cook it 20 minutes per 500g of its total weight.

These Hawaiian chicken burgers are the perfect summer dish. Easy-to-make, refreshing and super tasty! Serve with potato wedges and you’re good to go!