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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Chicken with Mushroom and Tomato Recipe

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



Preparation time :     25 minutes

Cooking time :     25 minutes



Ingredients



2 tablespoons olive oil

10 baby onions, peeled

500 g skinned chicken breasts, cut into large cubes

3 cloves garlic, crushed

1 cup mushrooms or 100 g

1 tablespoon plain flour

2 medium tomatoes or 300 g, peeled and chopped

2 tablespoons tomato paste

Pinch of ground black pepper, to taste

2 cubes MAGGI® Chicken Less Salt Bouillon

2 cups water or 500 ml

2 tablespoons fresh parsley, chopped



Preparation



Warm olive oil in a large nonstick pan. Add and fry onion until brown in color then add chicken pieces and stir until golden brown.



Add garlic and stir a little. Add mushroom and stir for 1 minute then add flour and stir for another minute. Add tomato, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes and water.



Bring to boil with occasional stirring, simmer for 15 minutes or until onion is cooked.



Add the chopped parsley; stir and serve.



Serving tips :     Serve this dish with boiled potato or steamed rice.



Nutritional Information



Fats :     12.00 g

Protein :     22.00 g

Carbohydrate :     13.00 g

Energy :     251.00 Kcal



More Middle Eastern recipes:



Saudi Rice with Meat and Chickpeas

Iraqi Biryani

Iraqi Style Dolma

Chicken and Eggplant

Chicken with saffron, honey and macadamias

Middle Eastern sticky lamb shank stew



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Spiced Chicken and Lentils Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Chicken and Lentils Recipe. Enjoy Middle Eastern chicken recipes and learn how to make Spiced Chicken and Lentils.



Ingredients



3 Tbsps oil

4 chicken breasts, cut into cubes

1 onion, chopped

2 garlic cloves, chopped

½ tsp fresh ginger, chopped

½ tsp ground masala, (hot pepper, cinnamon, coriander, cumin, black pepper, cloves - Indian spice)

½ tsp ground turmeric

¼ tsp hot sauce (optional)

1 cup cooked orange lentils

2 cups stock or water for the lentils

salt and pepper

1 tomato, sliced

1 Tbsp fresh chopped coriander

2 Tbsps lemon juice



Garnish



2 Tbsps oil

½ tsp cumin seeds

2 whole garlic cloves

1 hot pepper (optional)

1 curry leaf



Method



• Heat oil in a pan on medium heat and cook chicken cubes until cooked half way, remove and set aside.

• In the same pan add onions, garlic, ginger, masala, turmeric and hot sauce and stir for 5 minutes.

• Return the cooked chicken to the pot then add the stock.

• Add the lentils to the pot and season with salt and pepper.

• Add the tomato slices, coriander, and lemon juice, cover the pot and leave on medium heat till chicken is fully cooked, approximately 15-20 minutes.

• To garnish, heat oil in a pan, add cumin, garlic, hot pepper and curry leaf, mix and remove from heat.

• Spoon the garnish mix over the chicken and lentils, also garnish with fresh chopped coriander.



*Cooking the lentils: wash the lentils and boil in water.

The amount of water should be twice the amount of lentils.

Cook on medium heat until done then strain.

*Masala: a mix of roasted ground spices the Indian kitchen is well known for. 



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Chicken Tikka - How to Make Chicken Tikka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tikka Recipe. Enjoy grilling and learn how to make Chicken Tikka.



Ingredients



½ kilo boneless skinless chicken breast

1 cup yogurt

salt and pepper

1 tsp cumin

1 tsp ground coriander

1 Tbsp paprika

4 Tbsps fresh coriander, chopped



Method



• Wash chicken breasts, pat dry then cut evenly into cubes

• Mix together the yogurt, cumin, coriander, salt and pepper



* For red Tikka, add paprika to the yogurt mix and stir until it turns red in color

* For green Tikka, add coriander the yogurt mix and stir until it turns green



• Place the chicken in the yogurt mix, cover and refrigerate for 6 hours

• After marinating the chicken, place cubes on wooden skewers making sure the chicken is placed in the middle of the skewers

• Lay the chicken skewers on a baking pan and cook in a 350 degree oven for 30 minutes

• You can also grill the skewers to add grill marks to the chicken



Chef Osama



More Grilling Recipes: 



Minted lamb kebabs with tabbouleh

Chicken kebabs with lemon and coriander couscous

Chili-Lime Chicken Kabobs

Sirloin Kabobs Recipe

Marinated Lamb Kebabs with a Chile-Yogurt Sauce

Marinated Lamb Kebabs with a Chile-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



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Iraqi Biryani - How to Make Iraqi Biryani

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 Iraqi Biryani Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Biryani. 



Serves: 7 persons

Preparation time : 35 minutes

Cooking time : 45 minutes



Ingredients



250 g minced lamb

2 tablespoons fresh parsley, finely chopped

2 tablespoons onions, finely chopped

1 cup vegetable oil or 220 g, for deep frying

1 medium potato or 150 g, cut into medium cubes

1 medium carrot or 150 g, cut into medium cubes

1 medium onion or 125 g, sliced

½ cup frozen green peas or 80 g, thawed

1 whole chicken or 800 g, cooked, without bones and shredded

2 tablespoons raisins

¼ teaspoon ground black pepper

Pinch of saffron filaments

½ cup almonds or 75 g, peeled and toasted

2 tablespoons ghee

¾ cup vermicelli or 75 g

2 cups rice or 400 g, washed

2 cubes MAGGI® Chicken Bouillon

1½ teaspoons arabic mixed spicess

4 cups water or 1000 ml

 

Preparation



In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.



Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.



In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).



In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.



Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.



Serving tips :     Serve with green salad and laban drink.



Nutritional Information:



Fats :     40.00 g

Protein :     36.00 g

Carbohydrate :     68.00 g

Energy :     774.00 Kcal



More Middle Eastern recipes:



Iraqi Style Dolma

Chicken and Eggplant

Chicken with saffron, honey and macadamias

Middle Eastern sticky lamb shank stew

Arabian Biryani

Kabsa



Save and share Iraqi Biryani recipe



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