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Algerian Steamed Pasta Stuffed Chicken Recipe
|Acini di pepe||2 Cup (32 tbs), cooked al dente, drained (Peppercorns)|
|Chopped walnuts||2 Tablespoon|
|Chopped toasted almonds||2 Tablespoon|
|Chopped raisins||2 Tablespoon (White Colored)|
|Melted butter||2 Tablespoon|
|Ground cumin||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Chicken||4 Pound (1 Whole)|
|Olive oil||2 Tablespoon|
Serving size: Complete recipe
Calories 4869 Calories from Fat 2848
% Daily Value*
Total Fat 317 g487.8%
Saturated Fat 95 g474.9%
Trans Fat 0 g
Cholesterol 1344.6 mg
Sodium 5077.9 mg211.6%
Total Carbohydrates 100 g33.4%
Dietary Fiber 10.4 g41.8%
Sugars 33.7 g
Protein 390 g779.6%
Vitamin A 66% Vitamin C 1.4%
Calcium 32.7% Iron 104.7%
*Based on a 2000 Calorie diet
Stuff the chicken with this mixture, close the cavity with skewers, and truss the chicken.
Pour boiling water into a steamer to within 1 inch of the rack.
Place the chicken on the rack, breast side up, bring water to a boil again.
Cover the steamer and cook over medium heat for 40 minutes, or until the chicken is tender.
Pierce a thigh, if the liquid runs pale yellow the bird is done, if slightly pink, it will need another few minutes.
Pat the chicken dry with a dish towel or paper towels and sprinkle with the salt.
In a large saucepan, heat the butter and oil, and evenly brown the bird.
Carve and spoon out the stuffing at the table.