Recipe Details
Title Sumac marinated baby chickens stuffed with bulgur & lamb
Author Ottolenghi
Portions 4
Created 16th February 2015 08:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 619.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Chicken, whole, raw2 Kilogram
Bay leaf, dried8 Unit
Rosemary, fresh10 Gram
Sage, fresh10 Gram
Thyme, fresh10 Gram
Yoghurt, Greek, organic150 Gram
Oil, vegetable palm kernel70 Millilitre
Garlic4 Clove
Cinnamon, ground1.5 Teaspoon
Paprika1.5 Teaspoon
Allspice, ground1 Teaspoon
Salt, sea0.5 Teaspoon
Butter, salted100 Gram
Lamb, mince, raw260 Gram
Stock, chicken, liquid220 Millilitre
Allspice, ground1 Teaspoon
Cinnamon, ground1.5 Teaspoon
Salt, sea0.5 Teaspoon
Pepper, black0.5 Teaspoon
Pine nuts40 Gram
Nuts, pistachio, raw40 Gram
Nuts, almonds40 Gram
Bulgur, wheat90 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,790
Protein 238.02%
Other Carbohydrate 15.00%
Sugar 4.04%
Fat Saturated 262.99%
Fat Unsaturated 142.79%
Fiber 15.31%
Sodium 42.68%
Salt 44.90%
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Recipe Method
Whisk the marinade ingredients until smooth, pour over the birds and massage in, inside and out (4 baby chickens weighing more or less 2 kls.) - oil, crushed garlic, cinnamon, paprika, sumac, ground allspice and salt. Cover and refrigerate for from one to 24 hours. To prepare the stuffing, melt a tablespoon of butter in a medium pan. When very hot, add the mince and brown over high heat, stirring from time to time, for five minutes, until most of the liquid has evaporated. Add the bulgur, water or stock, spices, salt and pepper. Bring to a boil, cover and simmer for five minutes. The bulgur should absorb all the liquid. Meanwhile, fry the pine nuts in a pan with half the remaining butter for a minute, add the pistachios and cook for three to four minutes, until the nuts turn golden - take care not to burn them. Add to the bulgur, stir, taste and adjust the seasoning. If you are going to roast the chickens straight away, you can use the stuffing while it is still warm. Otherwise let it cool before filling the birds. Keep refrigerated until you're ready to cook. Preheat the oven to 220C/425F/gas mark 7. Put the stuffed chickens in a large roasting dish, pour about 250ml of water around them and cover with foil. Roast for 35 minutes, then lower the temperature to 190C/375F/gas mark 5, remove the foil and roast for another 20 minutes or so, until golden and cooked through. Check by piercing the thickest part of the leg with a skewer - the juices should run clear. Transfer to a platter lined with hard herbs and leave to rest for 20 minutes. Meanwhile, heat the remaining butter in a pan, add the almonds and season. Saut
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