Skhina - Moroccan Chamin. Photography: Dan Lev | Styling: Diana Linder
Skhina - Moroccan Chamin. Photography: Dan Lev | Styling: Diana Linder
Recipe

Skhina

Stuff the chicken with minced chicken seasoned with dates, almonds and ras el-hanout

This Moroccan chamin carries with it a certain investment, first of all in buying deboned chicken. It is filled with a stuffing of ground chicken seasoned with dates, almonds and Ras el hanout and cooked in a stew of chickpeas and potatoes.

Ingredients for Moroccan Chamin

  • 1 whole chicken Deboned and ready to be filled
  • ¼ cup olive oil
  • 1.1 pounds (500 grams) chickpeas dried
  • 8 potatoes
  • 3-4 cups chicken stock
  • 1 tablespoon paprika Moroccan in oil
  • Salt
  • ground black pepper
  • 4 saffron threads

For the chicken filling:

  • 10.6 oz (300 grams) ground chicken (preferably thigh meat)
  • 1 cup sliced (slivered) blanched almonds
  • 8.8 oz (250 grams) Dates pitted
  • 1 onion grated
  • 2 eggs
  • 1 tablespoon ras el hanout
  • Salt

Instructions

  • 1. Soak the chickpeas in water for 12 hours.

  • 2. Mix the stuffing ingredients. If necessary, soften the dates with a little water.

  • 3. Fill the chicken with the stuffing, cross its legs and fasten with kitchen twine.  

  • 4. Heat a pot with olive oil and fry the stuffed chicken for about 10 minutes until all of the sides are golden.  

  • 5. Add the drained chickpeas and the potatoes to the pot. Add about 3 cups (.75 liters) of stock or water so that it covers the potatoes (but not the whole chicken) and season with paprika, a lot of salt, pepper, and saffron.

  • 6. Bring to a boil, lower the heat, cover and cook about 3 hours or transfer to an oven heated to 250F (120C) degrees for 3-8 hours. After two hours, check the level of the liquid - it needs to reach about half-way of the contents of the pot. If necessary, add more liquid (up to one cup).

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Note: if you don’t have chicken stock, you can substitute water.

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