Stuffed Chicken Fatteh

Bassel Al-ZaabiCuoco

Ingredienti

• Pollo
  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
• Spezie
  0
• Mastice
  2 teaspoons
• Oil, for frying the giblets
  5 tablespoons
• Peeled almonds
  0.5 cup
• Pine nuts
  0.5 cup
• Raisins
  0.5 cup

Passi

1. 1

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

   Utensili necessari:

   🍳

   Bowl

   5 min
2. 2

   Heat the oil in a pan and fry the giblets.

   Utensili necessari:

   Padella

   5 min
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 min
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 min
5. 5

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

   Utensili necessari:

   Coltello

   5 min
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.

   Utensili necessari:

   Forno

   Pentola

   10 min
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.

   Utensili necessari:

   Pentola

   10 min
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.

   Utensili necessari:

   Pentola

   Vassoio

   10 min
9. 9

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

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Polloper 100g

Energia239 kcal

Proteine27 g

Grassi totali14 g

Gheeper 100g

Energia900 kcal

Grassi totali100 g

Spezieper 100g

Energia350 kcal

Proteine10 g

Grassi totali15 g

Carbohydrate60 g

Fibre alimentari25 g

Masticeper 100g

Energia300 kcal

Proteine0.5 g

Grassi totali0.1 g

Carbohydrate75 g

Fibre alimentari5 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag