Dibis Ramman Chicken and Freeke Stuffing
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 9
Soak freekeh grain in cold water and allow to sit for 6 hours.
Step 2 of 9
Melt butter in a medium saucepan, drain and rinse freekeh grain and add to pan. Add water and ½ sachet MAGGI Powder Seasoning (for Lebanon and Jordan, sprinkle ½ sachet MAGGI Powder Chicken Stock) and simmer on medium heat for 5 minutes or until the freekeh is ¾ cooked. Add chopped prunes, walnuts and cinnamon powder and remove from heat. Cover and allow to cool slightly.
Step 3 of 9
Wash the chicken and make sure the cavity is empty. Gently spoon the freekeh and prune stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.
Step 4 of 9
Place chopped onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges).
Step 5 of 9
Position the trussed chicken on top of the bed of onions.
Step 6 of 9
Dissolve remaining ½ sachet MAGGI Powder Seasoning (For Lebanon and Jordan, sprinkle ½ sachet MAGGI Powder Chicken Stock) in 500ml of hot water, stir in the pomegranate molasses, and pour over the chicken. Cover with aluminum foil and bake at 180°C in a preheated oven for one hour.
Step 7 of 9
After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)
Step 8 of 9
Cut chicken serve on a platter with the stuffing and rendered juices on the side.
Step 9 of 9
TIP: chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80°C or 180°F.