Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Chicken . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 1 kg (32 oz) chicken, cleaned
• ¼ cup pine nuts, fried
• ¼ cup blanched almonds, fried
• ¼ cup blanched pistachio nuts, fried
• 200 g (7 oz) minced meat
• ¼ cup shortening or butter
• ¼ tspn of: ground allspice, ground cinnamon and ground cardamom
• 1 tbls salt
• ¾ cup long grain rice, washed
• 1 bay leaf
Preparation
• Put the minced meat with shortening in the cooking pot, add ¼ tspn of
salt and ½ the quantity of the spices. Stir mixture for 5 minutes, add 1
cup of water.
• Add rice to the meat and stir once. Leave it over moderate heat for 15
minutes. Rub chicken with remaining spices inside and out.
• Filling: Mix cooked rice with pine nuts, almonds and pistachio nuts. Stuff chicken with the mixture and stitch opening.
Put chicken on its back in a pot, add the bay leaf and cover with water.
Leave over moderate heat, bring to a boil and add a dash of salt. Cover
the pot and simmer for 40 minutes (remove scum as it appears).
• Rub chicken with butter, put in an oven tray on high heat for 15 minutes, till brown and cooked.
• Serve the chicken with bread and garnished with parsley.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
