The Lebanese Recipes Kitchen (The domestic of scrumptious Lebanese Recipes and Middle Eastern meals recipes) invites you to strive Roasted Chicken Stuffed with Harees recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roasted Chicken Stuffed with Harees.
Cuisine: Emarati
Category: Levant
Serves: 6 people
Difficulty: Easy
Cost: Cheap
Preparation time : 15 mins
Cooking time : 2 hours
Ingredients
¾ cup cracked wheat or 100 g
2 cups water or 500 ml, cold
½ cup water or one hundred twenty five ml, warm
1 cube MAGGI® Chicken Bouillon or 10 g
1 tablespoon butter
¾ cup dried apricots or seventy five g, chopped
½ cup walnuts or 75 g, finely chopped
1 tablespoon ground cardamom
1 cube MAGGI® Chicken Bouillon or 10 g
2 cups water or 500 ml, warm
five tablespoons pomegranate molasses or 50 ml
1300 g complete chook, preferably clean
1 medium onion or one hundred fifty g, chopped
Preparation
Soak Harees in bloodless water and permit to sit down for 6 hours.
Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for five mins or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from warmness, cover and permit to chill slightly.
Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity till full, truss the filled fowl, or tie the legs collectively with kitchen wire.
Place chopped Onions inside the middle of a deep oven dish (large enough to keep the bird with a further 3-five cm area from the rims). And position the trussed hen on pinnacle of the mattress of onions.
Dissolve closing 1 MAGGI® Chicken Bouillon dice in 500ml of Hot water, stir in the Dibis Raman and pour over the chook, cover with aluminum foil and bake at 180c in a preheated oven for one hour.
After one hour eliminate aluminum foil and permit the pores and skin to broil, even as basting (every 10 mins) with the rendered juices in the pan, until achieved. (half-hour)
Cut chicken serve on a platter with the stuffing and rendered juices at the aspect.
Tips : Chicken is cooked as soon as the internal temperature of the thickest a part of the thigh reaches 80c or 180f.
Nutritional Information
Energy : 674.00 Kcal
Protein : forty five.00 g
Carbohydrate : 25.00 g
Fats : forty three.00 g
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