The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

This unique recipe calls for a whole chicken that is stuffed with rice and cooked all night long.

Makes 8 to 10 serv­ings.

1 whole chicken (1½ kg.)


4 Tbsp.. oil

1 large onion, chopped finely ½ to ¾ cup rice, rinsed well

1 tsp.. Ba­harat

½ tsp.. salt

¼ tsp. ground all­spice

¼ tsp. black pep­per

¼ tsp. cin­na­mon

¼ tsp. sweet pa­prika

½ tsp. dried mint, ground Chicken gib­lits (giz­zard, heart, liver), cut into small pieces

1 small tomato

1 egg, beaten


¼ cup oil

3 medium onions, cut into pieces 1 cup rice, soaked overnight and drained

½ tsp. Ba­harat

Salt and pep­per, to taste

2 Tbsp. tomato paste

4 medium car­rots, sliced

1 light green zuc­chini, sliced 3 large pota­toes, peeled and cut into large pieces

4-5 cups wa­ter

Eggs (1 per guest)

Clean the chicken well. Close off the neck open­ing, but leave the other end open.

To pre­pare the fill­ing, heat oil in a heavy pan and sauté the onion and rice. Add the Ba­harat, salt, all­spice, pep­per, cin­na­mon, pa­prika and mint. Stir. Add the chicken gib­lits, tomato and beaten egg. Re­move pan from heat and stir.

Stuff the chicken and sew open­ing closed.

To pre­pare the cholent, heat the oil in a large pot. Add the onion and stuffed chicken. Fry for a few min­utes.

Add the salt, pep­per, Ba­harat, tomato paste, car­rot, zuc­chini and pota­toes. Stir well and add the rice and fried onion.

Pour the wa­ter in and bring to a boil. Add the eggs and con­tinue cook­ing over a low flame all night long. Check ev­ery so of­ten to make sure there’s enough liq­uid. You can add up to ½ or 1 cup more of wa­ter if nec­es­sary.

Level of dif­fi­culty: Medium. Time: 90 min­utes. Sta­tus: Meat. Trans­lated by Han­nah Hochner.

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