Akha Murghi

I think everyone in Mauritius knows this dish and has tasted it. Akha means whole and murghi means chicken. So here we go:

Akha Murghi
Ingredients:
4 lb. chicken
1/2 teaspoon crushed garlic

- Spices -
1/2 teaspoon finely grated fresh ginger
1 tablespoon grated onion
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
salt to taste
1/4 teaspoon saffron strands
I tablespoon boiling water
3 tablespoons ghee or butter
1 bay leaf

Stuffing:
1 tablespoon, ghee of oil
1 large onion, finely chopped
1 teaspoon finely chopped garlic
3 teaspoons ground coriander
I teaspoon ground cumin
250 g (8 oz) minced lamb
1 bay leaf
11/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon each ground cardamom, cinnamon and cloves
1 cup long grain rice
2 cups hot water

Method
Remove skin of chicken.
Make small slashes in the flesh of the breast, thighs and drumsticks. Combine garlic, ginger, onion, cardamom, turmeric and salt. Dissolve saffron in boiling water and add. Rub the mixture well into the chicken, cover and marinate overnight in refrigerator.

Stuffing:
Heat ghee or oil and fry onion and garlic until soft and starting to turn golden. Add ground coriander and cumin and fry 1 minute, then add lamb and fry, stirring, until lamb is browned. Add all remaining ingredients except rice and water. Cover and cook on low heat for 15 minutes, stirring occasionally. Add rice and hot water, bring to a boil, stirring. Then turn heat very low, cover tightly and cook for 20-25 minutes or until liquid is absorbed by rice. Cool before using.

Fill the chicken with cooked and cooled stuffing, truss the bird and place in clay casserole breast downwards. The chicken breast must be at the bottom or downwards when cooking so that the breast is immersed in stock and remains moist. Melt the ghee or butter and pour over the chicken. Pour stock into the casserole and add the bay leaf. Cover with lid so that none of the fragrant steam is lost.
Bake in a moderately slow oven 160 °C (325°F) for 2 hours or a slow oven 150C (300°F) for 4 hours if this is more convenient. Take the dish to table and uncover it there so that the guests have the experience of enjoying the aroma as it first escapes the clay casserole.

Serve with rice or breads, salads