Serves 10
Ingredients
| 3 | pc | Whole Chicken (1000g) |
| 50 | g | Knorr Chicken Shawarma Marinade |
| 300 | g | Freekeh, washed |
| 1 | L | Water |
| 2 | pc | Knorr Chicken Stock Cube |
| 200 | g | Onion, brunoise |
| 30 | g | Garlic, chopped |
| 300 | g | Aubergine, grilled |
| 100 | g | Sundried tomatoes, chopped |
| 100 | g | Tahini, paste |
| 100 | g | Pomegranate, seeds |
| 50 | ml | Pomegranate, molasses |
| 15 | g | Black pepper, crushed |
| 50 | g | Knorr Chicken Stock Powder |
Garnish
| 30 | g | Lemon, wedges |
| 300 | ml | Pomegranate, molasses |
| 100 | g | Mint leaves |
Chefs can truly be creative when it comes to creating stuffing’s. In this recipe you will find popular Arabic ingredients like pomegranates, aubergine, tahini and freekeh. An ideal recipe for Ramadan or the carving station. Full recipe here!
Preparation
Chicken Deboning
- Cut a whole chicken down the back bone in a butterfly like style.
- Debone the chicken completely, leaving only the wing bones and bottom leg bones in place
Prepare the Stuffing
- Dissolve the Knorr Chicken Stock Cube in warm water, add the freekeh and cook until al dente but not fully soft. Allow to cool down
- In a separate pan sauté onion, black pepper, garlic and then add grilled aubergine and sundried tomatoes, season the mix with Knorr Chicken Shawarma Marinade
- Remove from the heat and add cooked freekeh, tahini paste, thyme, pomegranate molasses and seeds
- Mix the stuffing thoroughly before placing approx. 500g of stuffing in each one of the 3 deboned birds
- Begin trussing the deboned chickens with cooking string. Sprinkle the chickens with Knorr Chicken Stock Powder
- Roast chickens in the oven at 170◦C for 30 minutes or until golden brown
- Serve with lemon, molasses and fresh mint.