Stuffed Chicken Skin

Wael Al-HusseiniKüchenchef

Zutaten

• Chicken skin preferably from the thigh area, intact and not torn
  1 kilogram
• 4 cups of rice
  4 cup
• 1 kilogram of lean ground meat
  1 kilogram
• 1 tablespoon of Mosul spices
  1 tablespoon
• 10 cloves of garlic, finely chopped
  10 clove
• 2 tablespoons of tomato paste
  2 tablespoon
• 1 cup of lemon juice
  1 cup
• 1/2 cup of oil, or olive oil
  0.5 cup
• 4 cups of water
  4 cup
• Salt to taste
  0

Schritte

1. 1

   Mix all the ingredients except for the lemon juice, water, and oil.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Min
2. 2

   Stuff each piece of skin with the above ingredients and close the skin like a bag.

   5 Min
3. 3

   Arrange the stuffed pieces in the pot until all the quantity is used.

   Benötigte Werkzeuge:

   Topf

   5 Min
4. 4

   Place a wide glass container the size of the pot opening on the stuffed skin to weigh it down.

   5 Min
5. 5

   Put the pot on medium heat and pour in the oil, water, and lemon juice.

   Benötigte Werkzeuge:

   Topf

   5 Min
6. 6

   After 10 minutes of boiling, reduce the heat and let the dish simmer very gently for a quarter of an hour, then remove it.

   15 Min
7. 7

   Let the dish rest for another quarter of an hour and then transfer it to a wide tray. Enjoy your meal.

   15 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags