Recipe ingredients
- 1 kg, 32 oz, chicken, cleaned
- 1/4 cup pine nuts, fried
- 1/4 cup blanched almonds, fried
- 1/4 cup blanched pistachio nuts, fried
- 200 g, 7 oz, minced meat
- 1/4 cup shortening or butter
- 1/4 teaspoon of: ground allspice, ground cinnamon and ground cardamom
- 1 tablespoon salt
- 3/4 cup long grain rice, washed
- 1 bay leaf
Recipe method
- Put the minced meat with shortening in the cooking pot, add 1/4 teaspoon of salt and 1/2 the quantity of the spices.
- Stir mixture for 5 minutes, add 1 cup of water.
- Add rice to the meat and stir once.
- Leave it over moderate heat for 15 minutes.
- Rub chicken with remaining spices inside and out.
- Filling:
- Mix cooked rice with pine nuts, almonds and pistachio nuts.
- Stuff chicken with the mixture and stitch opening.
- Put chicken on its back in a pot, add the bay leaf and cover with water.
- Leave over moderate heat, bring to a boil and add a dash of salt.
- Cover the pot and simmer for 40 minutes. Remove scum as it appears.
- Rub chicken with butter, put in an oven tray on high heat for 15 minutes, till brown and cooked.
- Serve the chicken with bread and garnished with parsley.
Other arab recipes:
Stuffed chicken recipe
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