Main Dish # 30 Min.

STUFFED CHICKEN ROLL WITH RICE

1200 g whole chicken fillet skin on, butterflied and pounded evenly

150 g unsalted butter

250 g Egyptian rice, washed and drained

1 medium onion, finely chopped

1 leek stick, finely chopped

200g baby onions, peeled and halved

1 tablespoon fresh herbs, 2 bay leaves

2 tablespoons light brown sugar

1 tomato fillet, finely chopped

1 teaspoon lemon rind, grated

2 tablespoon pomegranate molasses

2 garlic cloves, finely chopped

Salt and fresh black pepper to taste

Serves

4 people

Prep Time

10 Min.

Cook Time

30 Min.

1

Preheat 75g unsalted butter in a medium pan over a medium heat. Saute onions, leeks, garlic, sugar and 1/2 tablespoon of fresh herbs with until soften for about 3 minutes. Add the rice, tomatoes, lemon rind, and spices then fry for 3 minutes.
2

Pour the stock and sprinkle with a pinch each of salt and black pepper. Stir to mix and bring to a boil, Simmer for 15 minutes.
3

Season the chicken butterfly with salt, pepper and rest of herbs. Lay the chicken on a plate. Spread the rice mixture onto chicken. Roll, and tie with kitchen twine and tie the roll with a butcher's knot.
4

Heat rest of the butter in a large skillet over medium-high heat. Fry the chicken with whole garlic and small onions until chicken is light brown on all sides only, about 5 minutes.
5

Transfer skillet to the oven at 200°c. Cook until chicken is opaque throughout, for 20 minutes.
6

5 minutes before the cooking time, add rest of pomegranate molasses and chicken stock to deglaze the skillet. Return to the heat, reduce the sauce until it is nicely brown and shimmering.
7

Remove from the heat and allow to stand for 5 minutes to cool slightly. Remove the string from the chicken, slice and serve with the roasted onions.