Roasted Chicken Stuffed With Harees Recipe | MAGGI® Arabia
Roasted Chicken Stuffed with Harees
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Roasted Chicken Stuffed with Harees

A deliciously golden roasted chicken stuffed with the spiciness and goodness of harees. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

  • ¾ cup cracked wheat or 100 g
  • 2 cups cold water or 500 ml
  • ½ cup hot water or 125 ml
  • 1 cube MAGGI® Chicken Bouillon
  • 1 tablespoon butter
  • ¾ cup chopped dried apricots
  • ½ cup walnuts finely chopped
  • 1 tablespoon cardamom powder
  • 1 cube MAGGI® Chicken Bouillon
  • 2 cups hot water
  • 5 tablespoons pomegranate molasses or 50 ml
  • 1300 g whole chicken preferably fresh
  • 1 medium onion chopped

How to Prepare

  1. Soak the harees in cold water and allow to sit for 6 hours.
  2. Melt butter in a medium saucepan, drain and rinse the harees grain, and add to the pan. Add water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 mins or until the harees is half-cooked. Add chopped apricots, walnuts and cardamom powder, and remove from the heat. Cover and allow to cool slightly.
  3. Wash the chicken and make sure the cavity is empty. Gently spoon the harees and apricot stuffing into the cavity until full. Truss the stuffed chicken or tie the legs together with kitchen twine.
  4. Place the 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). Position the trussed chicken on top of the bed of onions.
  5. Dissolve the remaining MAGGI® Chicken Bouillon cube in 500 ml of hot water, stir in the dibis raman and pour over the chicken. Cover with aluminum foil and bake at 180°C in a preheated oven for one hour.
  6. After one hour, remove the aluminum foil and allow the skin to broil while basting (every 10 mins) with the rendered juices in the pan until done (for about 30 mins).
  7. Cut the chicken and serve on a platter with the stuffing and rendered juices on the side.
  8. Chef's Tip: The chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80°C or 180°F.

Nutritional Info

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

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