# Freekeh-Stuffed Chicken with Vegetables

Recipe · Yalanji Kitchen · https://yalanjikitchen.com/r/643?l=en
Categories: Ramadan, Chicken

![Freekeh-Stuffed Chicken with Vegetables](https://res.cloudinary.com/mintad/image/upload/v1589537901/images/file_dfrj8r.jpg)

## Ingredients

### Chicken

- 1 chicken (1200 g), cleaned and soaked in 1/4 cup white vinegar, oil and lemon

### Marinade

- 1 onion, finely grated
- 2 garlic cloves, grated
- 1/4 cup yogurt (4 tbsp)
- 1 tbsp ketchup
- 1 tsp mayonnaise
- 1 tsp mustard
- 1/4 cup olive oil
- 1 tbsp salt
- 1 tsp each of black pepper, paprika, cardamom, cloves, nutmeg, cinnamon and coriander
- Chili (optional)

### Stuffing

- 2 tbsp olive oil
- 1 onion
- 1 chicken stock cube
- 1 cup coarse freekeh
- 1/2 cup water

### Vegetables

- Pumpkin, cubed
- Zucchini, cubed
- Potato, cubed
- Cherry tomatoes
- Carrot, cubed

## Method

1. Mix the marinade ingredients until smooth and rub all over the chicken, under the skin, on the back and everywhere. Refrigerate at least 4 hours.
2. Soak the freekeh 15 minutes, wash and drain. Soften the onion in olive oil, add the freekeh and stir, then the stock cube and 1/2 cup water and cook 15 minutes until the grains swell. Let it cool.
3. Put the cut vegetables in a roasting tray and set the chicken on top (so the marinade is not wasted). Stuff the freekeh between the skin and meat and in the neck, sew the openings closed with a needle and thread and tie the legs together so the stuffing stays in. Pour any remaining marinade over, cover with baking paper then foil, and do not add water.
4. Roast at 180 to 200°C for a full two hours without opening the oven. Brown the top at the end if needed. Serve with Arabic salad and cucumber yogurt salad.

[ar](https://yalanjikitchen.com/r/643.md?l=ar) · [zh](https://yalanjikitchen.com/r/643.md?l=zh)