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Roasted Chicken Stuffed with Burghul

Roasted Chicken Stuffed with Burghul

حسين الأشراف
حسين الأشرافCocinero
AlmuerzoCenaPlatos principalesPolloCarneالجمهورية اللبنانية / Levantine
Sabores:UmamiGrasosoTerroso
Tiempo de preparación
15 minutos
Tiempo de cocción
60 minutos
Tiempo total
75 minutos
Porciones
6
Costo
Medio
calorías
650 kcal

Porciones de escala

Ingredientes

  • Burghul (cracked wheat)
    100 grams
  • Pollo enteroPollo entero
    1300 grams
  • Cold water
    500 ml
  • Hot water
    125 ml
  • 1 cube of Maggi chicken broth
    1
  • 1 medium-sized onion, chopped
    1 piece
  • MantequillaMantequilla
    15 grams
  • Dried apricots, chopped
    75 grams
  • Chopped walnuts
    75 grams
  • Cardamom powder
    1 teaspoon
  • 1 cube of Maggi chicken broth
    1
  • Hot water
    500 ml
  • Melaza de granadaMelaza de granada
    50 grams

Pasos

  1. 1

    Soak the burghul in cold water and leave for 6 hours.

    360 minutos
  2. 2

    Melt the butter in a medium-sized frying pan. Drain and rinse the burghul and add it to the pan, then add the water and the Maggi chicken broth cubes, stirring over medium heat for 5 minutes or until the burghul is almost cooked. Add the chopped apricots, walnuts, and cardamom powder, remove from heat, cover, and let cool slightly.

    Herramientas necesarias:
    SarténSartén
    5 minutos
  3. 3

    Wash the chicken, ensuring to empty its cavity. Gently stuff it with the burghul and apricots until full, then tie the legs of the stuffed chicken together with kitchen twine.

    Herramientas necesarias:
    🍳
    Kitchen Twine
    5 minutos
  4. 4

    Place the chopped onion in the center of a deep oven dish (large enough to accommodate the chicken with an additional 3-5 cm space around the edges). Place the tied chicken on top of the onion layer.

    Herramientas necesarias:
    🍳
    Dish
    5 minutos
  5. 5

    Dissolve the remaining Maggi chicken broth cube in 500 ml of water and add the pomegranate molasses, then pour the mixture over the chicken and cover tightly with aluminum foil. Then, cook in a preheated oven at 180 degrees Celsius for 1 hour.

    Herramientas necesarias:
    HornoHorno
    60 minutos
  6. 6

    After an hour, remove the aluminum foil and let the chicken skin roast while soaking in the juices from the pan to tenderize (for 10 minutes) until ready (30 minutes).

    40 minutos
  7. 7

    Carve the chicken and serve on a plate with the stuffing and the resulting juices on the side.

    5 minutos

Datos nutricionales

Información nutricional general (por porción)
Fat30 g
Proteínas45 g
Carbohydrates50 g
Información nutricional de los ingredientes (por 100g)
Pollo enteroPollo enteropor 100g
Energía239 kcal
Proteínas27 g
Grasa total14 g
MantequillaMantequillapor 100g
Energía717 kcal
Proteínas0.85 g
Grasa total81 g
Carbohidratos0.1 g
Azúcares totales0.1 g
Melaza de granadaMelaza de granadapor 100g
Energía250 kcal
Proteínas0.5 g
Grasa total0.1 g
Carbohidratos64 g
Azúcares totales60 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas

HalalGanancia de peso
#Lebanese_Recipes#Chicken#Occasions