Stuffed Chicken Fatteh

Bassel Al-ZaabiCuisinier

Ingrédients

• Poulet
  2 pieces
• Chicken giblets, cut into small pieces
  0.3 kilograms
• Egyptian rice, washed and soaked for stuffing the chicken
  1 cup
• Egyptian rice, washed and soaked for the fatteh
  3 cups
• Dough sheets, or you can make and bake them at home
  6 sheets
• Ghee
  1 tablespoon
• Salt and black pepper
  0
• Épices
  0
• Mastique
  2 teaspoons
• Oil, for frying the giblets
  5 tablespoons
• Peeled almonds
  0.5 cup
• Pine nuts
  0.5 cup
• Raisins
  0.5 cup

Mesures

1. 1

   Wash the chicken and clean the inside with flour and olive oil.

   Matériel requis:

   🍳

   Bowl

   5 minutes
2. 2

   Heat the oil in a pan and fry the giblets.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 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 minutes
4. 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 minutes
5. 5

   Make cuts on the chicken from the sides to ensure it cooks from the inside and does not burst.

   Matériel requis:

   Couteau

   5 minutes
6. 6

   Place the chicken in a pot filled with water and boil until cooked, then remove from the broth and roast in the oven.

   Matériel requis:

   Four

   Marmite

   10 minutes
7. 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.

   Matériel requis:

   Marmite

   10 minutes
8. 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.

   Matériel requis:

   Marmite

   Plateau

   10 minutes
9. 9

   Garnish with almonds, pine nuts, or fried raisins in oil. Serve hot.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Pouletpour 100g

Énergie239 kcal

Protéines27 g

Lipides totaux14 g

Gheepour 100g

Énergie900 kcal

Lipides totaux100 g

Épicespour 100g

Énergie350 kcal

Protéines10 g

Lipides totaux15 g

Glucides60 g

Fibres alimentaires25 g

Mastiquepour 100g

Énergie300 kcal

Protéines0.5 g

Lipides totaux0.1 g

Glucides75 g

Fibres alimentaires5 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques