Recipe of the Month: Stuffed Chicken (Dajaj Mihshi) 
Ingredient
- 3000g chicken
- 225g minced lamb
- 25g pine nuts
- 115g butter
- 50g rice
- 40g lemon juice
- 0.5g salt
- One cup of wine (optional)
- Bouquet Garni of: Rosemary, marjoram, thyme, bay leaves, basil (bound with a string or filled in a small sachet/tea strainer )
- 3 green onion sliced
- 1g pepper
- 225g water
- Clean the Chicken , and prepare cavity for stuffing
- On medium heat, brown the butter in a large saucepan. Add the minced lamb, pepper, salt , sliced green onion for 10 minutes
- Mix the lamp mixture with uncooked rice, lemon juice pine nuts in a large bowl, than start stuffing chicken cavity.
- In a dip cooking pan put the stuffed chicken add water and bouquet garni. Cook until the chicken become tender. You can test the tenderness level by using a small fork. Optional ( while cooking you may add one cup of white wine )
- After cooking remove the bouquet garni and sieve remaining water/stock.
- Preheat the oven, place the cooked stuffed chicken in a baking tray inside the oven (you can spray some butter or canola oil , or brush egg on top to help getting golden texture), and let it get golden brown texture for about 5-7 minutes maximum.
- Serve hot, preferable along with salads or Tabouli salad.
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| Nutrition Facts |
| Serving Size |
614g g |
| Yield |
6 servings serving |
| Amount Per Serving |
|
| Total Calories |
1270.5 Kcal KCal |
| Calories from Fat |
742.5 Kcal KCal |
|
| %Daily Value |
|
| Total Fat |
82.5 g |
% |
|
| Sodium |
86 mg |
4 % |
|
| Total Carbohydrates |
5 g |
4 % |
| Dietary Fiber |
0.05 g |
|
|
| Protein |
127g |
127 % |
|
| Iron |
9 mg |
|
| Phosphorus |
1076 mg |
|
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