Oven-roasted chicken and wheat
Who said wheat is only good in broth? I love cooking it with meat/chicken, separately with vegetables, and even adding it to salads!
Soak more wheat than the recipe calls for, cook, drain, and freeze. You have no idea how much fun it is to have ready-to-use wheat in the freezer.
Add it to a spicy tomato salad and you'll understand what I mean. In short, get used to cooking with wheat even midweek!
This stew is perfect for a festive dinner or a Friday night, you decide... there's no need to add water to the pot!! The liquids from the chicken and onion will do the trick.
The ingredients:
2 cups of wheat
6 portions of chicken (thighs/legs/shins)
a large marrow bone
3 large sliced onions
4 chopped green onions
3 carrots cut into sticks
10 pieces of pitted prunes, chopped
half a cup of unsweetened cranberries
Seasoning:
a level spoonful of beharat
a level spoonful of salt
a quarter tablespoon of ras el khan
5-6 tablespoons of olive oil
Marakof chicken seasoning
2 tablespoons of natural silan (date honey)
3 tablespoons of honey
4 tablespoons of olive oil
a large grated clove of garlic
1/2 teaspoon of chili powder
a level teaspoon of salt
1/2 teaspoon of black pepper
Preparation:
Soak the wheat after soaking it overnight.
All the ingredients are prepared in advance.
Soak the wheat in water overnight. Wash and filter.
In a bowl, put all the ingredients for the chicken sauce and add the chicken pieces.
Mix well and refrigerate (ideally overnight).
Boil water in a saucepan and cook the wheat for about 35 minutes. Drain.
Heat the olive oil in a large saucepan and add the white and green onions.
Place a marrow bone between them. Fry the onions over medium-low heat for about 30 minutes, stirring occasionally.
Add the carrots, prunes and cranberries to the saucepan.
Mix and add the spices. Cook for another 10 minutes.
Add the cooked and filtered wheat and mix again.
Preheat the oven to 220 degrees.
Add the chicken pieces to the pan with the wheat and pour all the remaining chicken liquid from the bowl over the wheat.
Cover with aluminum foil and bake for 40 minutes.
Lower the oven temperature to 180 degrees.
Remove the foil and roast for another 35 minutes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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