Ingredients
Chicken2 pieces- Chicken giblets, cut into small pieces0.3 kilograms
- Egyptian rice, washed and soaked for stuffing the chicken1 cup
- Egyptian rice, washed and soaked for the fatteh3 cups
- Dough sheets, or you can make and bake them at home6 sheets
Ghee1 tablespoon- Salt and black pepper0
Spices0
Mastic2 teaspoons- Oil, for frying the giblets5 tablespoons
- Peeled almonds0.5 cup
- Pine nuts0.5 cup
- Raisins0.5 cup
Steps
- 1
Wash the chicken and clean the inside with flour and olive oil.
5 minRequired Tools:🍳Bowl - 2
Heat the oil in a pan and fry the giblets.
5 minRequired Tools:
Frying Pan - 3
Drain the soaked rice and add it to the giblets, stirring until it dries, adding salt, spices, and black pepper, and let it cool.
5 min - 4
Stuff the chicken from the inside and sew it up, tying the legs so that the stuffing does not come out. At the neck, stuff it with rice and sew it as well, being careful not to overstuff it to prevent it from bursting during boiling.
5 min - 5
Make cuts on the chicken from the sides to ensure it cooks from the inside and does not burst.
5 minRequired Tools:
Knife - 6
Place the chicken in a pot filled with water and boil until cooked, then remove from the broth and roast in the oven.
10 minRequired Tools:
Oven
Pot - 7
In another pot for boiling the rice, add a tablespoon of ghee and mastic until melted, drain the rice and add it to the ghee, stirring well over low heat until it dries, then cover it with chicken broth, and let it simmer until the rice is cooked.
10 minRequired Tools:Pot - 8
Prepare another pot for the dough sheets, add the remaining chicken broth until boiling, break the dough sheets in half and place them in the broth, reduce the heat slightly until the dough absorbs the chicken broth, then pour it into a serving tray and top with the boiled Egyptian rice and roasted stuffed chicken.
10 minRequired Tools:Pot
Tray - 9
Garnish with almonds, pine nuts, or fried raisins in oil. Serve hot.
5 min
Nutrition Facts
Chickenper 100gGheeper 100gSpicesper 100gMasticper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.