Ingredienser
- Burghul (cracked wheat)100 grams
Hele kylling1300 grams- Cold water500 ml
- Hot water125 ml
- 1 cube of Maggi chicken broth1
- 1 medium-sized onion, chopped1 piece
Smør15 grams- Dried apricots, chopped75 grams
- Chopped walnuts75 grams
- Cardamom powder1 teaspoon
- 1 cube of Maggi chicken broth1
- Hot water500 ml
Granateplemelasse50 grams
Trinn
- 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 minNødvendig utstyr:
Stekepanne - 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 minNødvendig utstyr:🍳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 minNødvendig utstyr:🍳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 minNødvendig utstyr:
Ovn - 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
Ernæringsfakta
Hele kyllingper 100gSmørper 100gGranateplemelasseper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.