Stuffed chicken in Arabic

How diverse are the meat recipes of the East. There is a festive mood in the house with the appearance of such unusual food on the table. And it is enough to cook stuffed chicken in Arabic to arrange a family holiday out of turn. This culinary recipe has been on my holiday menu for a long time, and I recommend it to you. Let's start cooking fragrant food with the filling. Chop the onion and fry in part of the fat. As soon as the onion becomes soft, add minced meat (which one prefers) and fry. Add the washed rice after a few minutes, when the minced meat becomes crumbly. Simmer, stirring, so that the rice does not stick to the walls of the dishes. After 5 minutes, add pine nuts fried in a dry pan to the mass. Nuts can be left whole or chopped with a knife. Everything is seasoned with spices: saffron, cardamom, ground pepper, nutmeg and salt. Mix everything thoroughly and add the broth. Simmer for about 15 minutes until the rice has absorbed all the liquid. We dry the gutted, washed chicken with a paper towel. We fill it with ready-made minced meat. To prevent the filling from falling out of the carcass, the hole needs to be sewn up. We tie the legs of the carcass to preserve the shape, salt, pepper, lubricate with the rest of the fat (melt the fat). Now we send the stuffed chicken in Arabic to the preheated oven. Bake at 180-200 degrees for 2 hours. The carcass should be watered from time to time with the resulting juice. We extract the threads from the finished carcass. We cut the stuffed chicken in Arabic into portions. Chicken pieces are served hot with stuffing. By the way, in the East it is one of the festive dishes in honor of the end of the Ramadan fast.