Roasted Chicken Stuffed with Harees Recipe - How to Make Roasted Chicken Stuffed with Harees

Photo: Roasted Chicken Stuffed with Harees Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Roasted Chicken Stuffed with Harees. 

Cuisine: Emarati
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 2 hours

Ingredients

 ¾ cup cracked wheat or 100 g

2 cups water or 500 ml, cold

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup dried apricots or 75 g, chopped

½ cup walnuts or 75 g, finely chopped

1 tablespoon ground cardamom

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 ml

1300 g whole chicken, preferably fresh

1 medium onion or 150 g, chopped

Preparation

Soak Harees in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges). And position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 MAGGI® Chicken Bouillon cube in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Other tips : Chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f.

Nutritional Information

Energy :     674.00 Kcal
Protein :     45.00 g
Carbohydrate :     25.00 g
Fats :     43.00 g 

More Recipes from the Hummus Blog:

Chicken and Vegetables Rice 
Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani 

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Marinated beef fillet rolled in fresh herbs recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Marinated beef fillet rolled in fresh herbs Recipe. Enjoy Christmas mains and learn how to make Marinated beef fillet rolled in fresh herbs.

After a new take on roast? This beef fillet is a real crowd-pleaser!

Ingredients (serves 8)

1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped

Method

Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.

Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.

Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced, and garnish with shiso if desired.

Notes

Asian baby herbs from selected greengrocers and growers' markets.

Source
delicious. - December 2006, Page 108
Recipe by Valli Little  

More recipes from the hummus blog:

Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus
Roasted Red Bell Pepper Hummus  

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Barbecued salmon with lemon and herbs recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Barbecued salmon with lemon and herbs Recipe. Enjoy Christmas Mains and learn how to make Barbecued salmon with lemon and herbs.

Whether you're having a weekend barbie, or planning a more casual Christmas, this salmon recipe could not be simpler. 

Ingredients (serves 12)

1/2 cup olive oil
2 garlic cloves, finely chopped
2 lemons, juiced
2 tablespoons small capers, drained, chopped
1/3 cup dill leaves, finely chopped
1 bunch lemon thyme, roughly chopped
sea salt
12 x 180g atlantic salmon fillets, skin on
lemon wedges, to serve

Method

Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.

Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.

Notes

Tip: You can replace the salmon with ocean trout. Compare the prices - often one is cheaper than the other.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest  

More recipes from the hummus blog:

Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus
Roasted Red Bell Pepper Hummus
Kibbeh bel-saniyyeh 

Save and share Barbecued salmon with lemon and herbs recipe

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Rice and meat phyllo (Ouzi) Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Rice and meat phyllo (Ouzi) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rice and meat phyllo (Ouzi).

Ingredients

1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
¼ Cup pine nuts
¼ Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad

Mansaf - How to make mansaf

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mansaf Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mansaf.

Ingredients

1 Jameed (dried goat yogurt) dried. A piece hand fist size.
8 Cups water
2 Cups vegetables (Onion, carrots, celery), diced
4 Cardamom cloves
4 Bay leaves
3 Cinnamon sticks
½ tsp cloves seeds
½ Whole lamb (small size, about 4 kilos)
Salt and pepper
4 Tbs oil or (ghee)
¼ Cup almond, peeled
¼ Cup pine nuts
3 Cup Egyptian rice
1 tsp Turmeric (or saffron, dissolved in warm water)
3 ½ Cups water
2 Shrak bread (thin Arabic bread)
Parsley, chopped for decoration

Method

Crush Jammed until powdered, soak in water (8 cups) for 24 hours or until soft. Stir at least twice during that time.
Cut Lamb into big pieces, clean well and pat dry.

Heat water in a large pot over medium heat; add vegetables and spices then add meat pieces, simmer for 30 minutes. Skim foam from top as necessary. Then remove meat and set aside (not fully cooked).

Place Jameed with soaking water in another pot over medium heat, bring to boil and add the meat pieces.

Season with salt and pepper, reduce heat, cover and leave for 60 minutes, stir occasionally until fully cooked.

Heat oil in a pot over medium heat, stir almond and pine nuts until golden. Drain on a paper towel.

Rinse rice, drain then fry in same oil. Stir for 3 minutes, add turmeric and season with salt, pepper. Stir to combine.

Add water, bring to boil over medium heat then reduce heat, cover and simmer for 15 minutes or until done.

For serving, put the bread in a plate or a tray; pour ½ of jameed stock (resulting from the meat cooking) then add a layer of rice, top with meat and finally pour remaining stock over the whole plate.

Top with toasted almond and pine nuts, sprinkle chopped parsley and serve with more
jameed.

Note
- Remaining jameed stock can be served as a side plate, top with ghee and serve with white rice.

- Instead of jameed, a mixture of yogurt, flour and milk can be used but it won’t give the same traditional taste.

- Jameed is sold in certain places (in a liquid form) same as (buttermilk).In this case do not soak and use directly.

More Middle Eastern Food Recipes:

Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice

Save and share mansaf recipe

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Spice Rubbed Lamb Pops Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spice Rubbed Lamb Pops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spice Rubbed Lamb Pops.

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips

Directions

12 skewers, if wooden soak in water for 10 minutes

Preheat the grill or a grill pan.

In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.

Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

2006, Ellie Krieger
Show: Healthy Appetite with Ellie Krieger Episode: Thrill of the Grill

More Middle Eastern Recipes:

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops

Save and share Spice Rubbed Lamb Pops Recipe

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Lemon roast turkey with hazelnut & fig stuffing recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon roast turkey with hazelnut & fig stuffing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon roast turkey with hazelnut & fig stuffing.

Surprise your guests with a new take on the Christmas favourite - a filling of crunchy roasted hazelnuts and flavoursome dried figs. Merry Christmas & happy new year.

Preparation Time 40 minutes
Cooking Time 210 minutes 

Ingredients (serves 10)

6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve

Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind 

Method

1.To make the hazelnut & fig stuffing, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Transfer to a large heatproof bowl. Heat the oil in the pan over medium-high heat. Add the breadcrumbs and stir to combine. Cook, stirring often, for 5 minutes or until the breadcrumbs are light golden. Transfer to the bowl. Add the fig, parsley, hazelnuts and lemon rind and stir to combine.

2. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.

3. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill with stuffing. Use unwaxed white kitchen string to tie the legs together. Run your fingers under the skin of the breast to loosen and create a large pocket. Arrange the lemon slices, in a single layer, inside the pocket. Tuck the wings under.

4. Add 250ml (1 cup) of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Brush with butter. Tuck the rosemary sprigs under the string. Cover with non-stick baking paper, then cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours.

5. Remove baking paper and foil. Roast for a further 45 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the chutney.

Notes
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 3 1/2 hours ahead.
How to make fresh breadcrumbs: Remove the crusts from about 5 large slices pane di casa (Italian crusty bread). Coarsely tear the bread. Place in the bowl of a food processor and process until coarsely chopped. 

Stuffed Chicken - Lebanese Potato Salad - Tabbouleh Recipe

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Harissa lamb & pepper kebabs

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Harissa lamb & pepper kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Harissa lamb & pepper kebabs.



Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

Easy
Serves 4
Prep 15 mins
Cook 8 - 10 mins
Low-fat

Ingredients
2 tbsp harissa paste
400g lamb steak, trimmed of any fat and chopped into chunks
2 red peppers , chopped into large chunks
2 red onions , each cut into 8 wedges through the root so the wedges don't fall apart
250g couscous , flavoured or plain
PLUS 1 tbsp olive oil

Method
1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.

2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.

3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Nutrition per serving
351 kcalories, protein 25g, carbohydrate 41g, fat 11 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.26 g

Recipe from Good Food magazine, May 2010.

More Kebab Recipes

Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe
Sticky sausage kebabs with lemon potatoes 

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Lebanese Recipes: Stuffed Chicken - Recipe for Stuffed Chicken

Easy Lebanese recipe for stuffed chicken. The chicken is stuffed with rice, pine nuts, pistachio nuts, blanched almonds, and minced meat. Enjoy middle eastern cooking and smile when your guests shower you with compliments.

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 butter
¼ tspn of: ground allspice, ground cinnamon and ground cardamom
1 tbls salt
¾ cup long grain rice, washed
1 bay leaf

Preparation
1. 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.
2. Add rice to the meat and stir once. Leave it over moderate heat for 15 minutes. Rub chicken with remaining spices inside and out.
3. Filling: Mix cooked rice with pine nuts, almonds and pistachio nuts. Stuff chicken with the mixture and stitch opening.
4. 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.
5. Serve the chicken with bread and garnished with parsley.

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