AuthorbaidooneStuffed chicken is a staple dish in Palestine, Jordan, Lebanon, Syria, and Egypt that is always on offer during festive times. Full of fragrant spices and flavor, it’s wonderful to eat with a side of plain yogurt and salad.
Rinse chicken and rub with lemon. Set aside for ½ hour.
Rub the inside of the bird with salt and nutmeg, and the outside with salt, nutmeg and pepper.
Wash and drain the rice. Set aside.
Meanwhile, brown the minced beef with butter, a sprinkling of salt and spices to taste.
Mix the rice together with the meat and add ¾ cup hot water. Cover and bring to a boil, then lower the heat. Cook for 5 minutes then turn off the heat.
Add pine nuts and spoon the mixture into the chicken.
Secure the skin together with a toothpick or thread.
Preheat oven 425F / 220C.
Place the chicken on a greased pan and cover with aluminum foil, cooking for about 1 hour. Remove the foil for the last 15 minutes of cooking. This will make the outside of the chicken golden and crispy.
When serving, pour some of the juices from the pan over the chicken and serve hot with a side of plain yogurt.
Ingredients
Directions
Rinse chicken and rub with lemon. Set aside for ½ hour.
Rub the inside of the bird with salt and nutmeg, and the outside with salt, nutmeg and pepper.
Wash and drain the rice. Set aside.
Meanwhile, brown the minced beef with butter, a sprinkling of salt and spices to taste.
Mix the rice together with the meat and add ¾ cup hot water. Cover and bring to a boil, then lower the heat. Cook for 5 minutes then turn off the heat.
Add pine nuts and spoon the mixture into the chicken.
Secure the skin together with a toothpick or thread.
Preheat oven 425F / 220C.
Place the chicken on a greased pan and cover with aluminum foil, cooking for about 1 hour. Remove the foil for the last 15 minutes of cooking. This will make the outside of the chicken golden and crispy.
When serving, pour some of the juices from the pan over the chicken and serve hot with a side of plain yogurt.