Stuffed Chicken Fatteh

Bassel Al-ZaabiCozinheiro

Ingredientes

• Frango
  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
• Especiarias
  0
• Mástica
  2 teaspoons
• Oil, for frying the giblets
  5 tablespoons
• Peeled almonds
  0.5 cup
• Pine nuts
  0.5 cup
• Raisins
  0.5 cup

Passos

1. 1

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

   Utensílios necessários:

   🍳

   Bowl

   5 minutos
2. 2

   Heat the oil in a pan and fry the giblets.

   Utensílios necessários:

   Frigideira

   5 minutos
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 minutos
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 minutos
5. 5

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

   Utensílios necessários:

   Faca

   5 minutos
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.

   Utensílios necessários:

   Forno

   Panela

   10 minutos
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.

   Utensílios necessários:

   Panela

   10 minutos
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.

   Utensílios necessários:

   Panela

   Bandeja

   10 minutos
9. 9

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

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Frangopor 100g

Energia239 kcal

Proteínas27 g

Gordura Total14 g

Gheepor 100g

Energia900 kcal

Gordura Total100 g

Especiariaspor 100g

Energia350 kcal

Proteínas10 g

Gordura Total15 g

Carboidratos60 g

Fibra Alimentar25 g

Másticapor 100g

Energia300 kcal

Proteínas0.5 g

Gordura Total0.1 g

Carboidratos75 g

Fibra Alimentar5 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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