Roasted corn-fed chicken with saffron and cashew rice pilaf and tomato cardamom sauce

For this heady, warming winter dish, I bone out the birds first and then stuff them with the pilaf and proceed with the roasting. If you don’t feel like tunnel-boning the chickens yourself, or cannot find a butcher or supplier who will do it for you, don’t worry. You can still stuff the birds with their bones intact and then roast them — just add extra cooking time and carve the meat away from the bone to serve. Alternatively, you can roast the chickens in the usual fashion, cook the rice p