Chicken stuffing with rice
| Preparation time | 20 minutes |
| cooking time | 60 minutes |
| enough for | 4 people |
Ingredients
- A whole medium sized chicken.
- Two hundred grams of minced lamb or veal.
- A cup of Egyptian rice.
- A special bag for grilling in the oven.
- Five tablespoons of vegetable oil.
- Five cardamom seeds.
- Four bay leaves.
- A quarter cup of vinegar.
- 1 tablespoon each of:
- Lemon zest.
- Butter.
- 1 teaspoon each of:
- salt.
- cinnamon;
- Black pepper.
how to prepare
- Wash the chicken and leave it in a colander to completely remove the water.
- Fry the minced meat in two tablespoons of vegetable oil with the addition of salt, cinnamon and black pepper.
- Add the rice, then stir with a lid for about ten minutes over low heat, stirring occasionally.
- Apply butter under the skin of the chest and in easily accessible places, taking into account the integrity of the skin.
- Rub the outside of the chicken skin with oil, vinegar, WhatsApp Gold APK , salt and spices.
- Put the rice inside the chicken to fill it until full.
- Put the chicken in the baking bag with the addition of cardamom and lemon zest.
- Put the bag in a baking dish and cook the chicken for 45 minutes, until cooked through.
- Take the chicken out of the bag to brown it completely, then serve it directly on a plate, adding almonds and roasted pine nuts for garnish, with the option of serving salad or yogurt alongside the stuffed chicken.
Chicken stuffed with freekeh and vegetables
| Preparation time | 30 minutes |
| cooking time | 80 minutes |
| enough for | 6 persons |
Ingredients
- Two little chickens.
- Three cups of freekeh.
- Two bags of roasting bags for the oven.
- Two cups of peas.
- Three cups of carrots cut into small cubes.
- One large onion, chopped.
- Five cups of chicken broth.
- Three cloves of garlic.
- ¼ cup vegetable oil or ghee.
- Two chopped green chili pods.
- 1 tablespoon each of:
- salt.
- Spice problem.
- cinnamon;
- 1 teaspoon each of:
- Black pepper.
- Sweet cardamom.
- latency.
- Turmeric;
- paprika;
how to prepare
- Make sure the chicken is washed, cleaned, and drained completely before marinating.
- Combine the salt, pepper, spice blend, cinnamon, cardamom, cumin and paprika in a bowl, leaving two teaspoons of this mixture aside to season the freekeh.
- Rub the chicken inside, out, and under the skin with the spice blend, then store in the fridge until you’re done making the freekeh.
- Sauté the onions and garlic in a pot, then add the freekeh, chicken broth, pepper and spices.
- Cover the freekeh and leave it over low heat until it fully ripens.
- Mix half the amount of freekeh in a side bowl with half the amount of vegetables.
- Stuff the chicken with the freekeh and vegetable mixture, sealing the holes with toothpicks or heavy twine.
- Install the oven rack on the bottom shelf.
- Put the chicken in the roasting bags in the oven and then in a baking dish at 180 degrees Celsius.
- Bake the chicken in the oven for 60-70 minutes.
- Add the remaining vegetables to the pot of freekeh over low heat, toss them lightly and leave until fully cooked during the chicken cooking period.
- Remove the chicken from the roasting bag once it’s done and roast it in the oven to give the chicken some extra browning color.
- Serve the chicken with the freekeh with grilled vegetables and nuts to garnish the dish, accompanied by a green salad or a yoghurt cucumber salad, as desired.