Pastry Wrapped Chicken Rice

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Pastry Wrapped Chicken Rice

Want to impress your family and in-laws! Try this recipe and show them that you are an expert cook. They will have a smile of appreciation after they taste it.

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    120 minute
  • Preparation time
  • Difficulty

    Difficult
  • cooking time
  • Serving

    5 People
  • AFAF Basha

Ingredients

1 whole chicken (1000 grams)
1 tsp salt
1 tsp black pepper
1 onion, coarsely chopped
1 tsp garlic
5 sheets puff pastry
1/3 cup oil
½ kilo ground meat
3 cups rice, soaked for ½ hour
2 cubes Goody Chicken Stock, dissolved in 4 ½ cups boiling water
¾ tsp cinnamon
1 tsp cardamom
½ tsp saffron
2 ½ cup berberis
1 ¼ cup raisins
¼ cup almonds
2 tbsp butter
1 tbsp oil
1 tsp cinnamon
1 tbsp sugar

Method

  1. Rub chicken with salt and pepper. Set aside.
  2. Heat 1/3 cup oil in a pot on high heat. Add onions and sauté until golden. Reduce heat to medium and add the minced meat. Stir until no juices are left and meat browns. Ad the spices and salt. Then add the rice while stirring the ingredients. Add the chicken stock and cover pot .Leave to simmer on medium heat for 10 minutes. Reduce heat to low and leave until rice absorbs the liquids.
  3. In the meantime, heat1  tbsp butter and oil in a frying pan. Add the almonds and toast until golden. Place the toasted almonds on a paper towel. In the same pan, fry the raisins for 1 minute then add the barberries, sugar and cinnamon. Stir the ingredients quickly for 1 minute, then place in a dish and set aside.
  4. Take part of the rice and meat mixture, mix ½ of the barberries, almonds and stuff the chicken with it. Sew the chicken closed and place it in a baking dish and brush it with 1 tbsp butter. Cover with aluminum foil and bake at 180°C for 1 ½ hour. The heat must come from the top and the bottom of the oven.
  5. When the chicken is done, place it in the middle of an oven safe dish. Surround the chicken with the rice and garnish with the remaining barberries and almonds.
  6. Roll out the puff pastry into a sheet making sure it’s larger than the oven dish. Cover the dish with the pastry. Seal the pastry and use an egg yolk to glue it to the dish. Brush pastry with a beaten egg and bake in the oven until pastry is