Recipe
Arab Stuffed chicken
Posted by : unknown
Preparation time : 30 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 1 fresh chicken with skin
- 1 x 3" (8cms) piece of ginger
- 8 garlic cloves
- 1/2 teaspoon turmeric
- 2 teaspoons bezar (pepper)
- salt to taste
- 1/4 cup lemon juice
- 1 can chick peas drained or 1 cup yellow split peas, boiled and drained.
- 3 tablespoons loomi (ripe limes boiled in salt water ) or 1 lemon juice
- 1 tablespoon tomato paste
- 1/2 cup peeled almonds
- 1/2 cup raw cashews
- 3/4 cup raisins
- 1/4 cup pine seeds
- 3 hard boiled eggs
- 4 onions thinly sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon saffron
Preparation
- Grind the ginger, garlic, turmeric, bezar, salt and lemon juice together. Clean the chicken, then rub the ground mixture into the skin. Leave for 15 minutes.
Meanwhile, prepare the remaining ingredients as follows:
- Put saffron in a little water and leave to soak. Fry onions, cashew, pine nuts and almonds until all slightly brown, add remaining ingredients (chick peas, loomi or lemon juice, tomato paste, raisins, black pepper, cinnamon, cardamom) except the eggs and saffron. Add 1/4 cup water and stir
- Stuff the chicken with the mixture, cut the eggs into pieces and add.
- Line a large aluminium pot with aluminium foil and place stuffed chicken on top, pouring any remaining marinade over the top. Pour saffron over and cover the chicken with more foil. Cook over hot coals on a barbecue, putting more hot coals on top of the lid and leave for 35-40 minutes.
- Remove coals from lid and check, turn the chicken and cook until done, adding more coals when necessary. Serve with ra-gagg or pita bread.
