Freekeh-stuffed chicken

Freekeh-stuffed chicken

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Freekeh is used in classical Egyptian cooking and one of its most popular uses has traditionally been to stuff pigeons. Here we have used it in a stuffed chicken recipe to appeal to a wider audience.

For the freekeh stuffing

Ingredients

Quantity Ingredient
150g freekeh
50g butter
3 tablespoons olive oil
1 onion, finely chopped
1 carrot, grated
10 raisins
20g slivered almonds
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
250ml vegetable stock
salt
freshly ground black pepper

For the chicken

Quantity Ingredient
1 whole chicken, about 800 g
1 onion, roughly chopped
1 carrot, roughly chopped
olive oil, for brushing
salt
freshly ground black pepper

Method

  1. Soak the freekeh in water for 1 to 2 hours.
  2. Preheat the oven to 180°C.
  3. To cook the freekeh, in a medium-sized pan, heat the butter and olive oil and sauté the onion and carrot, stirring frequently, until softened, but not browned.
  4. Meanwhile, soak the raisins in lukewarm water for 15 minutes until softened, then drain. Toast the almonds by placing in a dry frying pan and stirring for 2 to 3 minutes until they turn golden brown.
  5. Add the drained freekeh, coriander, cinnamon, allspice and salt and pepper to taste and stir for a couple of minutes until the flavours are combined. Add the stock, raisins and almonds and stir for about 8 to 10 minutes until all the stock is absorbed.
  6. Stuff the chicken cavity with the freekeh mixture. Tie the legs together with cotton string and place the chicken in a roasting pan over the roughly chopped onion and carrot and half a cup of water.
  7. Brush the chicken with olive oil, season with salt and pepper, and roast for an hour or until golden brown.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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