Stuffed chicken is one of the delicious dishes of Iranian parliament, which is a good option at parties and gatherings. Join us in preparing this delicious food.
- Chicken: 1 medium
- Aromatic vegetables: 200 g
- Onions: 3 medium
- Garlic: 5 cloves
- Walnut kernels: 100 g
- Barberry: half a cup
- Pomegranate paste: 4 tablespoons
- Tomato paste: 1 tbsp
- Raisins: half a cup
- Stewed plums: 6 pieces
- Wild plums: 6 pieces
- Cinnamon: 1 teaspoon
- Potatoes: 1 pc
- Carrots: 1 pc
- Salt, turmeric and black pepper: To the extent necessary
- Fresh lemon juice: To the extent necessary
- Liquid oil: To the extent necessary
- Butter: To the extent necessary
- Melted saffron: To the extent necessary
Pour the brewed saffron with cinnamon, lemon juice, salt and pepper and a little liquid oil in a bowl and mix well and use it to flavor the chicken. Add the prepared liquid on the chicken skin and its inner parts and soak the chicken well in the ingredients.
Then peel two cloves of garlic with an onion and wash and chop finely and place inside the skin and belly of the chicken. Then put a cellophane on the chicken bowl and put it in the refrigerator for half a day to a day so that over time, the bad smell of chicken disappears and some chicken tastes good. After this time, you can take the chicken out of the refrigerator and take the garlic and onion out of the chicken and use them to make stuffed chicken sauce.
It is time to prepare the ingredients inside the chicken belly. First, peel and wash the remaining onions and chop finely.
Then prepare a pan and pour a little liquid oil with some butter in it and put it on a gentle heat of the stove to heat the oil. Then add the onions to the pan and fry until golden. Add the pre-ground walnut kernels to the pan and fry, then add the barberry, raisins, prunes and Bukhara plums to the pan and mix the ingredients well and fry together to taste.
Chop the fragrant vegetables, which are a mixture of coriander, fenugreek, mint and parsley, and fry in another pan in which some oil has been poured and heated on a gas stove over a gentle heat until the vegetables are juicy.
Add the vegetables to the other ingredients and stir well, and finally add some salt and black pepper to the pan and stir well again. Finally, add two tablespoons of pomegranate paste to the ingredients and mix the ingredients well until they are completely mixed and homogeneous.
It’s time to prepare the stuffed chicken sauce. To do this, use the pan in which you roasted the vegetables. Add some oil to it and put it on the stove with a gentle heat to heat it. Then add 1 tablespoon of tomato paste along with 2 tablespoons of pomegranate paste to the pan and fry them.
Then add some brewed saffron along with two cups of water, salt and pepper to the ingredients. Note that you can use garlic and onions left over from the chicken flavoring stage to make the sauce. Then put it in the pan for 5 minutes until the ingredients boil a little and become firm.
In the next step, it is time to fill the chicken belly with ingredients. Mix the ingredients well again and pour into the chicken belly with a spoon and then close the chicken belly slit with cooking thread. Fill the remaining chicken holes and cavities with carrots and potatoes. It is better to tie the legs of the chicken with strong thread to maintain the shape.
Chop the peeled and washed potatoes and carrots into large pieces and place on the bottom of the dish. Then put the chicken on them and pour the special sauce on the chicken and around it. Close the pan and place in the oven at 180 ° C for 3 to 4 hours. If you do not have a suitable Pyrex dish for preparing stuffed chicken, you can use your own oven dish. But you have to cover the stuffed chicken in a layer of foil. To prevent the chicken from drying out, after one hour of cooking the chicken, remove the foil and pour some sauce on the stuffed chicken every 5 minutes. If the chicken is very dry, add a little butter.