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عربي الطبق الرئيسي

Dibis Ramman Chicken and Freeke Stuffing

0
120 Min
Easy

Ingredients

-
6 Servings
+

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

0.75 cup
Freekeh
2 cups
Water
0.75 cup
Hot Water
1 Sachet
MAGGI® Powder Seasoning
1 g
OR
0.5 cup
Walnuts
1 tsp
Ground cinnamon
2 cups
Hot Water
5 cups
pomegranate molasses
1300 g
Whole chicken, cut into pieces
1 tbsp
Butter
0.75 cup
Dried prunes, deseeded and chopped
1 large
Onions, finely chopped

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Nutrition Value

Energy
1186.19 kcal
Protein
42.99 g
Carbohydrates
131.91 g
Fats
49.12 g
Information per serving
Lets Cook

Instruction

120 Minutes
Step 1
0 Min
Soak freekeh grain in cold water and allow to sit for 6 hours.
Step 2
0 Min
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
0 Min
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
0 Min
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
0 Min
Position the trussed chicken on top of the bed of onions.
Step 6
0 Min
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
0 Min
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
0 Min
Cut chicken serve on a platter with the stuffing and rendered juices on the side.
Step 9
0 Min
TIP: chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80°C or 180°F.
Dibis Ramman Chicken and Freeke Stuffing

Step 1 of 9

Soak freekeh grain in cold water and allow to sit for 6 hours.

Dibis Ramman Chicken and Freeke Stuffing

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.

Dibis Ramman Chicken and Freeke Stuffing

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.

Dibis Ramman Chicken and Freeke Stuffing

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).

Dibis Ramman Chicken and Freeke Stuffing

Step 5 of 9

Position the trussed chicken on top of the bed of onions.

Dibis Ramman Chicken and Freeke Stuffing

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.

Dibis Ramman Chicken and Freeke Stuffing

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)

Dibis Ramman Chicken and Freeke Stuffing

Step 8 of 9

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Dibis Ramman Chicken and Freeke Stuffing

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.

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