Stuffed Chicken with Freekeh and Peas

Ali El-MasriCuisinier

Ingrédients

• 1 kilogram of chicken
  1 kilogram
• 1 1/2 cups of freekeh
  1.5 cup
• 1 cup of peas
  1 cup
• 3 cups of chicken or meat broth
  3 cup
• 2 tablespoons of ghee
  2 tablespoon
• Salt and black pepper
  0
• 2 tablespoons of roasted pine nuts and almonds
  2 tablespoon
• 2 tablespoons of vegetable oil
  2 tablespoon

Mesures

1. 1

   Wash the chicken and season it with salt, pepper, and spices inside and out. Rub it with tomato or tomato sauce and let it sit. Wash the freekeh and place it in a strainer.

   Matériel requis:

   Passoire

   5 minutes
2. 2

   Add two tablespoons of vegetable oil to a pot over heat, add the freekeh, and sauté well for 10 minutes.

   Matériel requis:

   Marmite

   10 minutes
3. 3

   Boil the broth and add it to the freekeh, cover until it dries.

   5 minutes
4. 4

   Sauté the peas in half a tablespoon of ghee, then add them over the freekeh.

   5 minutes
5. 5

   Heat the remaining ghee and add it over the freekeh, stir, reduce the heat, and let it cook.

   10 minutes
6. 6

   Pour a little freekeh onto a plate and top it with some nuts like almonds and pine nuts.

   5 minutes
7. 7

   Stuff the chicken well and close its openings with toothpicks. Brush it with oil or ghee and place it in an oven bag, then put it in the oven until cooked. Remove the bag and brown it slightly on top if needed.

   Matériel requis:

   Four

   30 minutes
8. 8

   Heat the remaining freekeh and pour it onto a plate, place the chicken on top, and garnish with the remaining nuts. Serve with a side of vegetable salad or yogurt and cucumber salad.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques