Roasted Chicken Stuffed with Harees Recipe

Photo: Roasted Chicken Stuffed with Harees Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Chicken Stuffed with Harees recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roasted Chicken Stuffed with Harees.

Cuisine: Emarati
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     2 hours

Ingredients

¾ cup cracked wheat or 100 g

2 cups water or 500 ml, cold

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup dried apricots or 75 g, chopped

½ cup walnuts or 75 g, finely chopped

1 tablespoon ground cardamom

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 ml

1300 g whole chicken, preferably fresh

1 medium onion or 150 g, chopped

Preparation

Soak Harees in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges). And position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 MAGGI® Chicken Bouillon cube in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Tips :     Chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f.

Nutritional Information

Energy :     674.00 Kcal
Protein :     45.00 g
Carbohydrate :     25.00 g
Fats :     43.00 g
 
From Nestle Family
 
More from the Lebanese Recipes Kitchen:
 
Kabseh Chicken (Kabseh bi Djej)
Yummy Honey Chicken Kabobs
Chicken and rice (Djaj a riz)
Chicken Hashweh with Vegetable Stuffing 
Frikeh with chicken
Jawaneh (Grilled Chicken Wings With Lemon and Garlic)
 
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