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Arabic Stuffed Chicken

 In
DifficultyIntermediate
Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 2 Chickens (Whole)
 1 tbsp Salt
 1 tbsp Black Pepper
 1 tbsp Cinnamon
 1 tbsp Mixed Spice
 2 Onions
 0.50 kg ground meat
 2 cups rice (1 cup –medium grain rice 1–American rice)

Directions

1

Soak two kinds of rice in cold water for 30 minutes.

2

Clean whole chicken with vinegar, water, lemon and flour and scrub 2 times until fully clean and rinse then pat dry with a single use paper towel, put in the fridge and start working on the stuffing.

3

Finely chop onions and sauté in oil until transparent and add the ground meat let cook.

4

Add cinnamon, black pepper, salt and mixed spices to the meat and keep stirring on low heat until meat is cooked.

5

Add presoaked rice to the meat and mix well.

6

Immerse in chicken stock put on a high fire until the water evaporates, from the top, then lower the heat and let the rice cook slowly for around 20minutes until half cooked.

7

Make sure the chicken is cleaned from the inside and start stuffing it with the rice mixture inside the chicken and inside the skin.

8

Place the stuffed chicken on a baking tray and put in a high heat oven for around 1 hour and 15 minutes until crisp and then leave to broil for 10 more minutes.

9

Serve with rice stuffing around the chicken, along with a fresh cucumber and yoghurt salad.

10

Garnish with fried pine nuts. Enjoy!

Ingredients

 2 Chickens (Whole)
 1 tbsp Salt
 1 tbsp Black Pepper
 1 tbsp Cinnamon
 1 tbsp Mixed Spice
 2 Onions
 0.50 kg ground meat
 2 cups rice (1 cup –medium grain rice 1–American rice)

Directions

1

Soak two kinds of rice in cold water for 30 minutes.

2

Clean whole chicken with vinegar, water, lemon and flour and scrub 2 times until fully clean and rinse then pat dry with a single use paper towel, put in the fridge and start working on the stuffing.

3

Finely chop onions and sauté in oil until transparent and add the ground meat let cook.

4

Add cinnamon, black pepper, salt and mixed spices to the meat and keep stirring on low heat until meat is cooked.

5

Add presoaked rice to the meat and mix well.

6

Immerse in chicken stock put on a high fire until the water evaporates, from the top, then lower the heat and let the rice cook slowly for around 20minutes until half cooked.

7

Make sure the chicken is cleaned from the inside and start stuffing it with the rice mixture inside the chicken and inside the skin.

8

Place the stuffed chicken on a baking tray and put in a high heat oven for around 1 hour and 15 minutes until crisp and then leave to broil for 10 more minutes.

9

Serve with rice stuffing around the chicken, along with a fresh cucumber and yoghurt salad.

10

Garnish with fried pine nuts. Enjoy!

Arabic Stuffed Chicken
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