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Algerian Steamed Pasta Stuffed Chicken

Fettuccine.Inn's picture
  Acini di pepe 2 Cup (32 tbs), cooked al dente, drained (Peppercorns)
  Chopped walnuts 2 Tablespoon
  Chopped toasted almonds 2 Tablespoon
  Chopped raisins 2 Tablespoon (White Colored)
  Melted butter 2 Tablespoon
  Ground cumin 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Honey 1 Tablespoon
  Chicken 4 Pound (1 Whole)
  Salt 2 Teaspoon
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon

In a large bowl, combine the acini di pepe, walnuts, almonds, raisins, melted butter, cumin, cinnamon, ginger, and honey, and blend well with a fork.
Stuff the chicken with this mixture, close the cavity with skewers, and truss the chicken.
Pour boiling water into a steamer to within 1 inch of the rack.
Place the chicken on the rack, breast side up, bring water to a boil again.
Cover the steamer and cook over medium heat for 40 minutes, or until the chicken is tender.
Pierce a thigh, if the liquid runs pale yellow the bird is done, if slightly pink, it will need another few minutes.
Pat the chicken dry with a dish towel or paper towels and sprinkle with the salt.
In a large saucepan, heat the butter and oil, and evenly brown the bird.
Carve and spoon out the stuffing at the table.

Recipe Summary

Main Dish

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Algerian Steamed Pasta Stuffed Chicken Recipe