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Stuffed Chicken - Special & Different, Amazing taste
Stuffed Chicken - Special & Different, Amazing taste
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This version of stuffed chicken is totally different than what you’ve might seen. usually ingredients for stuffed chicken is different types of vegetables but in this case is totally different and surprisingly with amazing taste.
Yum
Servings Prep Time
4 10 min
Cook Time
2.30 hrs
Servings Prep Time
4 10 min
Cook Time
2.30 hrs
Stuffed Chicken - Special & Different, Amazing taste
Stuffed Chicken - Special & Different, Amazing taste
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This version of stuffed chicken is totally different than what you’ve might seen. usually ingredients for stuffed chicken is different types of vegetables but in this case is totally different and surprisingly with amazing taste.
Yum
Servings Prep Time
4 10 min
Cook Time
2.30 hrs
Servings Prep Time
4 10 min
Cook Time
2.30 hrs
Ingredients
  • 1 Piece Whole Chicken Skinned off
  • 1 Piece Chopped Onion
  • 1 Cup Slightly crushed walnut
  • 10 pcs Dried Mirablelle plum
  • 2 tbsp Saffron
  • 1/2 tbsp Turmeric Powder
  • 1 tsp Red Pepper Powder
  • 1/2 Cup Pomegranate Paste
  • Salt as needed
Servings:
Units:
Instructions
  1. Season the skinned chicken with salt and black pepper powder and rub it all over the chicken.
    Season the skinned chicken with salt and black pepper powder and rub it all over the chicken.
  2. Rub the Saffron all over the chicken using a brush and then set the chicken aside.
    Rub the Saffron all over the chicken using a brush and then set the chicken aside.
  3. Place the frying pan over medium to high temperature, add 3 tbsp oil into it and let it warm enough; Add the chopped onions and start frying until is soft and slightly golden.
    Place the frying pan over medium to high temperature, add 3 tbsp oil into it and let it warm enough; Add the chopped onions and start frying until is soft and slightly golden.
  4. dd the turmeric powder and red pepper powder and continue to fry for another 2 minutes.
    dd the turmeric powder and red pepper powder and continue to fry for another 2 minutes.
  5. Add the dried plums;
    Add the dried plums;
  6. As well as the crushed walnut and and mix well.
    As well as the crushed walnut and and mix well.
  7. Add the salt and mix again.
    Add the salt and mix again.
  8. Add the pomegranate paste and mix and remove it immediately from the heat. (we don’t need to cook the ingredients as they are going to be stuffed with chicken and cook in a later time). Set the frying pan aside.
    Add the pomegranate paste and mix and remove it immediately from the heat. (we don’t need to cook the ingredients as they are going to be stuffed with chicken and cook in a later time). Set the frying pan aside.
  9. Place a wide cooking pot over the under the medium to high temperature and add 3 tbsp butter into it and let it completely melt.
    Place a wide cooking pot over the under the medium to high temperature and add 3 tbsp butter into it and let it completely melt.
  10. Place the chicken inside the pot and let one side of the chicken to fry for 5 minutes.
    Place the chicken inside the pot and let one side of the chicken to fry for 5 minutes.
  11. Carefully turn over the chicken and let the other side of the chicken also to fry for another 5 minutes. Remove the pot from the heat.
    Carefully turn over the chicken and let the other side of the chicken also to fry for another 5 minutes.
Remove the pot from the heat.
  12. Start stuffing the chicken putting the frying pan ingredients carefully inside the chicken,
    Start stuffing the chicken putting the frying pan ingredients carefully inside the chicken,
  13. If there is any extra left you can place it all around the chicken inside the pot.
    If there is any extra left you can place it all around the chicken inside the pot.
  14. dd 1 glass of water and cover it and place it over low heat and let if cook slowly for 2 to 2.30 hours.
    dd 1 glass of water and cover it and place it over low heat and let if cook slowly for 2 to 2.30 hours.
Recipe Notes
  • (Usually stuffed chickens are prepared with the skin on which I don’t see any reason to keep the skin on and I prefer to get rid of fat & hormones as much as possible. But be careful while skinning the chicken to not to make any tear or cut in the body of the chicken as we are going to stuff it later.)
  • For the best method of preparation and storing Saffron, click here.
  • To make a homemade Pomegranate Paste, click here.

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