Baked Chicken Stuffed With Rice And Beef Recipe Video
A delicious stuffed chicken with cooked rice and ground beef and baked in the oven. simply deliciuos.
Summary
Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Interest GroupClassic
Ingredients
Onions - 1 pound diced
Chicken - 1 Medium sized
Olive Oil - 1 cup
Salt and Pepper
Ground Cardamom - 1 tablespoon
Sumac - 2 tablespoons
Fried Pine Nuts - for garnish
Directions
GETTING READY
1. Wash the chicken and prepare for cooking. You may use whole chicken cut up or chicken breast as per preference.
MAKING
2. Saute small diced onion and add chicken, water, salt and pepper to taste and ground cardamom.
3. Boil until chicken is tender and juicy.
4. Cook the diced onions with one cup of olive oil and salt.
5. Add sumac at the end of the cooking period for about 25-30 minutes until all onions are fully cooked and still holding their shape.
6. Prepare your pine nuts by frying them to a golden brown color for about 2 minutes.
7. Watch carefully while frying them as they tend to brown fast.
8. Right before serving bake the chicken until golden brown.
9. Prepare the flatbread by cutting it into medium sized pieces so that you can scoop it out easily when served. I use whole wheat flat bread, available in the Middle East and at the Middle Eastern.
10. Add the onions on top of the bread in the serving platter.
11. Add the pine nuts and add another layer of bread, onions and pine nuts.
12. Add about a cup of chicken broth to the mixture of bread and onions if you need to, this will add more moisture to the dish.
13. Arrange the chicken on top of the bread and onions.
SERVING
14. Garnish your platter with more pine nuts and serve hot.
1. Wash the chicken and prepare for cooking. You may use whole chicken cut up or chicken breast as per preference.
MAKING
2. Saute small diced onion and add chicken, water, salt and pepper to taste and ground cardamom.
3. Boil until chicken is tender and juicy.
4. Cook the diced onions with one cup of olive oil and salt.
5. Add sumac at the end of the cooking period for about 25-30 minutes until all onions are fully cooked and still holding their shape.
6. Prepare your pine nuts by frying them to a golden brown color for about 2 minutes.
7. Watch carefully while frying them as they tend to brown fast.
8. Right before serving bake the chicken until golden brown.
9. Prepare the flatbread by cutting it into medium sized pieces so that you can scoop it out easily when served. I use whole wheat flat bread, available in the Middle East and at the Middle Eastern.
10. Add the onions on top of the bread in the serving platter.
11. Add the pine nuts and add another layer of bread, onions and pine nuts.
12. Add about a cup of chicken broth to the mixture of bread and onions if you need to, this will add more moisture to the dish.
13. Arrange the chicken on top of the bread and onions.
SERVING
14. Garnish your platter with more pine nuts and serve hot.
Editors Review
Arabic cuisine has its own way of combining ingredients, like this baked chicken stuffed with rice and beef is a unique combination but it tastes divine and only a meat lover can depict it's true flavors. Watch the video to see how this exotic dish is put together.Comments
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