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Boiled, Stuffed and Roasted Chicken

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“Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean the chicken and place in a deep saucepan and cover with water.
  2. Add salt, pepper and butter.
  3. Bring to the boil skimming away any scum.
  4. Simmer in the water for about 3/4 hr, or until nearly tender.
  5. Allow to cool a little.
  6. Stuffing.
  7. Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
  8. In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
  9. Mix the meat, nuts and rice and taste for seasoning.
  10. Stuff the chicken tightly with this mixture and secure with a skewer.
  11. Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

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