Buttery and crispy from the outside while tangy and juicy from inside, this chicken recipe is so good but requires some efforts to debone – if this is a real word – a whole chicken.
Finally… I’m back.. did you miss me? I’ve missed my blogging space and all my readers so much.
It has been a very busy very hard couple of weeks since my last post. We’ve managed to find ourselves a decent apartment less than half the size of the house we used to live in. We barely have space to walk in this new home as boxes are everywhere, it is hard to squeeze ourselves in but you know what I like it… and I – somehow – beginning to like downsizing.
This recipe has some Palestinian origin, I’ve learned it from my friend ‘Om Malek’ so to her goes all the credit for this recipe.
My boys loved this recipe and specially my 4 years old- who is crazy about chicken skin!!!. So for this recipe do yourself a favor and try – if you can- to use organic chicken.
You’ll think I am crazy to ask you to actually debone a whole chicken by yourself 🙂 I’ve followed this youtube and it was done. I’ve never thought I could do it .. but trust me, if I could do it then anybody can.
You can use chicken breasts for a more convenient recipe but it was better with a whole boneless skin on chicken.
It is going to be mess, and if you are a germaphobe, you’ll probably wash your hands a hundred times during making this dish but the payoff will be a beauty queen chicken on your dinner table that will make you feel green to the bone.
Here is a video on how to make this lovely tangy chicken dish.
- 1 medium onion- finely diced.
- 3 cups of fresh spinach leaves- chopped.
- 1 tsp salt.
- 1 tsp ground black pepper.
- 1 tsp ground cumin.
- 1-2 Tbsp sumac depends on your liking.
- 2 Tbsp olive oil.
- A whole chicken- deboned with skin still on.
- optional :1 cup of cheese - usually feta but I've used shredded mozzarella.
- In a sauce pan heat the oil, sauté the onions then add the spinach and the spices, stir until wilted. Remove from heat and add the feta cheese if you are using it.
- Sprinkle some salt and pepper on the chicken.
- Spread some mozzarella cheese on top
- Spread the spinach mixture
- Roll tightly and press while you roll, you can use some toothpicks to fasten the roll
- Then roll tightly in a plastic wrap that will stand the heat
- and then wrap tightly with foil
- Place in an oven dish with a cup of water in it.
- Place in a 350F oven for 30-40 minutes
- When it is done unwrap and brown the roll in the oven
- or on the stove top with some butter until golden brown and crispy.
- Let it cool completely, cut and serve with basmati rice.
You deserve a trophy after taking on the deboning of a chicken! 😀
Alhumdullilah I’m glad you were able to figure out the living situation. I’m hoping and praying that everyone’s health is back on track, and inshAllah everything has sorted itself out 🙂
Amira I love this chicken roll!!
Glad to see you post again! I’ve been wondering about your housing situation — glad you found something that you like. Deboning a whole chicken is hard! It’s the legs that always give me fits. Anyway, such a nice recipe — thanks for this.
Congratulations on completing the move! I know that is always stressful. Deboning a whole chicken like you have done would have stressed me out. You are a pro, love the video. I really like sumac as it really gives your dishes that extra zing.
I too am glad you found a home and settled in. I used to debone duck but not done a chicken will give this a try,
I’m glad you’re settled. Being in a place that’s smaller and where you have to go outside to find room to change your mind can be taxing but it’s less to clean.
I have deboned a chicken. Once. It’s a lot of work! Your result is outstanding.
Your deboned, rolled and stuffed chicken looks amazing. I love the addition of sumac, sumac tastes great with almost anything. Thanks for sharing the youtube video. I can relate to your moving it is not easy and some boxes hang around for a long time. At least you feel good about where you are living, this is what matters 🙂
Thanks Merryn, actually I’ve filled a room with boxes and marked the door with a ” do not approach zone ” hahahaha. I hope I will empty these boxes before moving to another place 🙂
This looks fabulous, Amira! Lovely presentation!
Thanks Kathy, I hope you’ll try this.
What a gorgeous presentation! You did a marvelous job deboning—I’m going to have to give it a try, too!
Actually I was very proud of myself for even trying to debone a whole chicken !!!
Hi, Amira!
My family loves chicken dishes. This would be a great recipe to share with them. But I have a question. What’s sumac? A blend of spices?
Denise.. thanks for asking my dear.
Sumac is a tart spice that is very common in the Middle east and can be found in the Int’l markets here in the US.
WOW this looks great Amrita and well done on deboning a chicken! I bet you feel victorious achieving!
Congrats on your new place and home is always where the heart is!
Yes hahaha it was a big challenge for me. Thanks Joanne.