For Chicken:
800g Whole chicken
10ml Lemon juice
50ml Onion juice
10ml Olive oil
1 tsp Nutmeg powder

For stuffing:
150g Rice (cooked)
50g Onions (sliced)
10g Pine nuts (roasted)
10g Mint leaves (chopped)
10g Coriander leaves (chopped)
1 tsp Nutmeg powder
25g Butter

For Chicken:
Grate onions and extract the juice to use for marinating.

De-bone the whole chicken and marinate with mixture of lemon juice, onion juice, olive oil, salt, pepper and nutmeg powder.

Refrigerate for 60 minutes.

For Stuffing:
Sautée onion with oil and butter, allow to cool then mix with rice, pine nuts, mint, coriander and nutmeg power.

Take the chicken out stuff it with the rice.
Seal the chicken with a stainless stain butchery needle, brush some oil on the chicken and roast in the oven at 170 degree Celsius till golden brown.