Ingrediënten
- Burghul (cracked wheat)100 grams
Hele kip1300 grams- Cold water500 ml
- Hot water125 ml
- 1 cube of Maggi chicken broth1
- 1 medium-sized onion, chopped1 piece
Boter15 grams- Dried apricots, chopped75 grams
- Chopped walnuts75 grams
- Cardamom powder1 teaspoon
- 1 cube of Maggi chicken broth1
- Hot water500 ml
Granaatappelmelasse50 grams
Stappen
- 1
Soak the burghul in cold water and leave for 6 hours.
360 min - 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.
5 minBenodigde hulpmiddelen:
Koekenpan - 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.
5 minBenodigde hulpmiddelen:🍳Kitchen Twine - 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.
5 minBenodigde hulpmiddelen:🍳Dish - 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.
60 minBenodigde hulpmiddelen:
Oven - 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 min - 7
Carve the chicken and serve on a plate with the stuffing and the resulting juices on the side.
5 min
Voedingsfeiten
Hele kipper 100gBoterper 100gGranaatappelmelasseper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.