Stuffed Chicken with Rice, Nuts, and Liver

Ali Al-HusseiniChef

Ingredients

• Chicken
  1 Chicken
• Rice
  1 Cup
• Large Onion
  1 Onion
• Chicken Liver
  0.3 Kilogram
• Ghee
  2 Tablespoons
• Nuts (Raisins, Almonds, and Pine Nuts)
  0
• Salt and Black Pepper
  0
• Spices to taste
  0

Steps

1. 1

   Wash the chicken well and create a space between the skin and the meat, then cut the chicken from the back.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Chop the onion into small cubes. Place the ghee in a pot and sauté the onion cubes until they turn yellow.

   Required Tools:

   Pot

   5 min
3. 3

   Cut the liver into small pieces and add it to the onion, stirring until it browns.

   5 min
4. 4

   Add the rice, spices, and salt. Stir and add a cup of water, covering the pot, noting that we do not let the rice cook completely.

   5 min
5. 5

   Add the nuts to the rice and mix the filling well.

   5 min
6. 6

   Stuff the chicken with the previous mixture between the skin and the meat and place it in a baking tray.

   Required Tools:

   Tray

   5 min
7. 7

   Pour a cup of water into the tray, cover it with aluminum foil, and place it in the oven for an hour and a half, then broil it for 5 minutes.

   75 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Chickenper 100g

Energy239 kcal

Protein27 g

Total Fat14 g

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Chicken Liverper 100g

Energy135 kcal

Protein20 g

Total Fat4 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags