stuffed chickenthere
Ingredients
- Two whole, uncut chickens.
- A tablespoon of salt.
- A teaspoon of black pepper, cinnamon, turmeric and cardamom.
- Two teaspoons of mixed spices.
- A cup of short-grain rice.
- Two tablespoons of corn oil.
- Two hundred grams of minced meat.
- One medium onion, chopped, and one small onion, quartered.
- Three minced garlic cloves.
- A small clove of garlic, cut in half.
- A teaspoon of ginger.
- A small pod of chopped pepper.
- a glass of water.
- A cup of chopped parsley.
- A cup of peas.
- Two medium potatoes, cut into wedges.
- Two large tomatoes cut into quarters.
- One medium carrot, cut into slices.
- Two slices of zucchini.
how to prepare
- Put each of the following: salt, pepper, cinnamon, turmeric, cardamom, and spices in a small dish, then stir well until combined.
- Put half the amount of spices on the chicken, then rub it well inside and out so that the spices absorb, then leave the chicken aside.
- Wash the rice several times, then soak it for half an hour.
- Put the corn oil in a pan over medium heat, then add the meat and stir well until its water dries up and turns brown, then add the onions and stir until it turns dark golden brown, then add the garlic, ginger and black pepper, then add half the amount of spices.
- Strain the rice from the water, stir it for a minute, then add it to the meat, stir the rice for a minute, then add the water and boil over high heat for five minutes, then reduce the heat and cover the pot, and leave the rice on the fire for a quarter of an hour.
- Put the rice inside the cavity of the chicken, then put it in a baking dish of a size suitable for the size of the chicken, then distribute the peas, parsley, potatoes, tomatoes, carrots, zucchini, onions, and garlic, then drizzle two to three tablespoons of olive oil over the chicken, then add a cup to two cups of water over the vegetables.
- Cover the dish with aluminum foil.
- I put the dish in the oven at 180 degrees.
- Leave the chicken in the oven for an hour and a half to two hours, until cooked through.
Stuffed chicken thighs
| Preparation time | 30 minutes |
| cooking time | 90 minutes |
| enough for | 3 people |
Ingredients
- A chicken or vegetable stock cube.
- Six chicken thighs with skin and bones.
- A cup and a half of basmati rice.
- Three crushed garlic cloves.
- Small onion cut into small cubes.
- Two tablespoons of zershak.
- Half a cup of small mushrooms.
- A teaspoon of dried mint.
- Salt – at will.
- ¼ teaspoon of black pepper.
- obesity;
- Half a teaspoon of chicken seasoning.
- ¼ cup chopped fresh parsley.
Decorate:
how to prepare
- Fracture of the bone from below to obtain the skin with the lower bone of the thigh-shaped region.
- Separate the meat from the bone and cut it into very small cubes, then set it aside.
- Put the oil or ghee in a pan over high heat and add the onion.
- Toss the onion well until golden, then add the garlic and stir for about two minutes.
- Add shredded chicken, chicken broth or vegetables and stir over high heat until the water dries out well.
- Add mushrooms, zorshak and mix well.
- Add spices, mint and mix well.
- Add boiling water with salt and boil until the chicken is cooked (if the chicken pieces are small, it does not take long).
- Add rice to the pan (you must take into account that the water level is higher than the rice level by a good amount).
- Cover the pot and leave the rice until it absorbs all the water and matures.
- Put the rice in a bowl to cool.
- Add the parsley to the rice and mix it well, then stuff it well inside the skin of the thighs to take its shape.
- Arrange the stuffed thighs on a baking sheet and put them in the preheated oven at a temperature of 200 degrees Celsius until they are golden brown.
- Pour the rest of the rice into a bowl and scatter it over the stuffed chicken thighs, garnish the sides of the bowl with vegetables like lettuce and red cherry tomatoes, then serve.
Chicken thighs stuffed with potatoes
| Preparation time | 35 minutes |
| cooking time | 50 minutes |
| enough for | 5 people |
Ingredients
- Four cloves of garlic.
- Onion cut into wedges.
- A teaspoon of chopped ginger.
- Half a bunch of green coriander.
- Two teaspoons of salt.
- Half a bunch of parsley.
- A teaspoon of paprika.
- ¼ teaspoon of black pepper.
- Two tablespoons of tomato paste.
- A teaspoon of cumin.
- quarter cup of lemon juice.
- A teaspoon of turmeric.
- Four large sweet potatoes.
- Twelve pieces of chicken thighs (pin).
- Four tablespoons of olive oil.
how to prepare
- Preheat the oven to 180 degrees Celsius, install the wire rack inside the oven and bring a suitable baking dish.
- Peel the potatoes and cut them into large sticks.
- Put onions, ginger, garlic, lemon juice, parsley, tomato paste, salt, paprika, black pepper, coriander, olive oil, cumin and turmeric in the food processor, and run the food processor until the mixture becomes soft and you get an appetizing seasoning.
- Hold the chicken thigh in your hand, then peel off the skin a little, make a few cuts on the thigh with the knife then fill the cavity or cut with the stuffing, then turn the chicken skin over to cover the stuffing as much as possible .
- Add a little seasoning to the potatoes and stir until they are coated with seasoning.
- Spread the potatoes inside the baking dish, then spread the chicken over it, then add a little water to the rest of the marinade, then spread it over the chicken, cover the dish, then put it in the oven for thirty minutes or more until the chicken is cooked and served.