Kuwaiti Stuffed Zucchini with Chicken Wings Recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kuwaiti Stuffed Zucchini with Chicken Wings Recipe. Enjoy Middle Eastern food and learn how to make Kuwaiti Stuffed Zucchini with Chicken Wings.
Preparation time : 30 minutes
Cooking time : 1 hour, 45 minutes
25 baby zucchini or 2 kg
½ cup basmati rice or 100 g
250 g minced beef
4 tablespoons ghee, melted
1 tablespoon salt
1/3 cup fresh parsley or 25 g, chopped
1/3 cup coriander leaves or 25 g, chopped
1/3 cup fresh dill or 25 g, chopped
1 small onion or 100 g, chopped
3 cloves garlic, mashed
1 medium tomato or 150 g, chopped
2 tablespoons raisins
¼ teaspoon white ground pepper
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons vegetable oil
1 kg chicken wings
5 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon
12 cups water or 3 liters
Hollow zucchini and wash well.
Soak rice in water for half an hour then strain.
Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl.
Stuff zucchini with the rice mixture and keep 1cm empty from the top.
Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat.
Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top.
Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.
Cooking tips : You can use chicken breasts instead of chicken wings for a lighter recipe.
Fats : 56.00 g
Protein : 59.00 g
Carbohydrate : 40.00 g
Energy : 867.00 Kcal
More Middle Eastern Recipes:
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Lamb Stuffed Zucchini
Kousa Mahshi B'banadoura
Kousa Mahshi Bi Laban
Stuffed Zucchinis With Yogurt Sauce
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