Kuwaiti Stuffed Zucchini with Chicken Wings Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kuwaiti Stuffed Zucchini with Chicken Wings Recipe. Enjoy Middle Eastern food and learn how to make Kuwaiti Stuffed Zucchini with Chicken Wings. 



Preparation time :     30 minutes

Cooking time :     1 hour, 45 minutes



Ingredients



25 baby zucchini or 2 kg

½ cup basmati rice or 100 g

250 g minced beef

4 tablespoons ghee, melted

1 tablespoon salt

1/3 cup fresh parsley or 25 g, chopped

1/3 cup coriander leaves or 25 g, chopped

1/3 cup fresh dill or 25 g, chopped

1 small onion or 100 g, chopped

3 cloves garlic, mashed

1 medium tomato or 150 g, chopped

2 tablespoons raisins

¼ teaspoon white ground pepper

¼ teaspoon ground cumin

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 tablespoons vegetable oil

1 kg chicken wings

5 tablespoons tomato paste

2 cubes MAGGI® Chicken Bouillon

12 cups water or 3 liters



Preparation



Hollow zucchini and wash well.



Soak rice in water for half an hour then strain.



Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl.



Stuff zucchini with the rice mixture and keep 1cm empty from the top.



Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat.



Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top.



Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.



Cooking tips :     You can use chicken breasts instead of chicken wings for a lighter recipe.



Nutritional Information



Fats :     56.00 g

Protein :     59.00 g

Carbohydrate :     40.00 g

Energy :     867.00 Kcal



More Middle Eastern Recipes:



Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

Stuffed Baby Zucchini and Eggplant with Beef Shanks

Lamb Stuffed Zucchini

Kousa Mahshi B'banadoura

Kousa Mahshi Bi Laban

Stuffed Zucchinis With Yogurt Sauce  



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Saudi Rice with Meat and Chickpeas - How to Make Saudi Rice with Meat and Chickpeas

Enjoy our collection of Delicious & Tasty Ramadan Recipes!



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Saudi Rice with Meat and Chickpeas Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Saudi Rice with Meat and Chickpeas. 



Serves: 6 persons

Preparation time :     20 minutes

Cooking time :     1 hour, 30 minutes



Ingredients



750 g lamb, pieces with bones

8 cups water or 2 liters

2 dried limes

3 small cinnamon sticks

5 whole cloves

10 whole cardamom pods

½ tablespoon ground cumin

½ teaspoon ground black pepper

2 tablespoons ghee

3 medium onions or 500 g, chopped

3 cloves garlic, crushed

1 tin canned chickpeas or 450 g, drained

2 cubes MAGGI® Mutton Bouillon

2½ cups basmati rice or 500 g, washed and drained



Preparation



Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.



Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.



Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.



Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.



Nutritional Information



Fats :     28.00 g

Protein :     34.00 g

Carbohydrate :     97.00 g

Energy :     773.00 Kcal



More Middle Eastern recipes:



Iraqi Biryani

Iraqi Style Dolma

Chicken and Eggplant

Chicken with saffron, honey and macadamias

Middle Eastern sticky lamb shank stew

Arabian Biryani



Save and share Saudi Rice with Meat and Chickpeas recipe



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