The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Stuffed Chicken with Nuts Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Stuffed Chicken with Nuts.
Preparation time: 30 minutes
Cooking time: 25 mins
½ cup (4 fl oz/120 ml) chicken stock
pinch of saffron threads, lightly crushed
½ teaspoon salt
½ cup (3½ oz/100 g) basmati or quick-cook long grain rice, rinsed
⅓ cup (1½ oz/40 g) shelled walnuts, finely chopped
1 tablespoon ground sumac
4 boneless chicken breasts
4 tablespoons (2 oz/50 g) butter, melted
salt and pepper
pomegranate seeds, to serve
Bring the stock to a boil in a saucepan, add the saffron, salt, and the rice, and bring back to a boil. Reduce the heat, cover, and simmer for 10–15 minutes. Remove from the heat and let cool.
Mix together the walnuts, sumac, and cooled rice. Preheat the panggangan to 400°f/200°c/Gas Mark 6.
Loosen the skin from the chicken breasts to make a pocket on each, then carefully push in the rice and nut mixture.
Put the chicken breasts into an ovenproof dish, brush with melted butter, and season with salt and pepper. Cover the dish with foil. Bake for 25 minutes or until the chicken is cooked.
Remove from the panggangan rest for 10 minutes, then sprinkle with pomegranate seeds, and serve.
Source: The Lebanese Kitchen Cookbook by Salma Hage’s