In a Middle Eastern kitchen, one of the most commonly used cooking techniques is stuffing. We stuff everything from tiny little olives, capsicums, eggplants and even zucchinis. At Mankoushe one of our favourite recipes is this stuffed baby chicken recipe with freekeh and orange. We inherited this recipe from an old Egyptian neighbour in Lebanon.
This chicken dish is easy to make and full of flavour. Our neighbour would marinate the chicken overnight with garlic, ginger, turmeric and olive oil, allowing the flavours to really intensify. The next day when she was ready to cook the chicken, she would stuff it with freekeh, and bake it with orange. Once cooked, the chicken skin becomes richly glazed and crispy, it tastes so good that you’ll need to fight your dinner companions for it! We love this dish, and especially love that it hasn’t changed from its origins in Alexandria to Beirut and now Brunswick East.
Tasty Tuesday shoots are generously supported by The Establishment Studios.