Baladi Chicken with Herbed Rice Stuffing
Baladi Chicken with Herbed Rice Stuffing
Description
Prepare delicious stuffed Baladi chicken with a secret, magical rice filling! This recipe features tender chicken filled with a rich blend of rice, liver, gizzards, herbs, and spices, cooked to perfection.
Ingredients
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Instructions
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Sauté the minced onions with sugar and the chicken livers and gizzards in ghee or butter over medium heat until cooked.
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Add salt, black pepper, general spice, cinnamon, and dried coriander to the cooked mixture.
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Add bouillon cube at this stage. (Optional)
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Add rice, chopped dill, and raisins to the pan. Stir well to combine all ingredients.
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Add water to the rice mixture. Cover and reduce the heat to low.
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Allow the rice to absorb most of the water and become partially cooked (half-cooked).
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Ensure the chickens are cleaned and ready for stuffing.
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Carefully create pockets between the skin and the meat, especially around the breast and thigh areas, for stuffing. Avoid puncturing the skin.
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Fill the chicken's cavity (belly) with the rice mixture, but do not overfill it. Leave space for the rice to expand and complete cooking.
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Carefully distribute a thin layer of the rice mixture between the skin and the meat. Ensure no liver or gizzards are in this area to prevent skin tears.
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Place the stuffed chickens in a large pot. Add enough water to cover them. Bring to a boil, then reduce the heat to medium.
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Simmer for approximately one hour from the start of boiling.
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Ensure the water is boiling gently, not vigorously. Do not cover the pot completely, or cover it halfway.
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Remove the cooked chickens from the pot. Allow them to cool down completely.
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Once cooled, rub them with some ghee or butter. Transfer them to a baking tray and brown them in a preheated oven until golden and crispy.
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