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ENTAJ chicken Mtabak with roasted cashew nuts

ENTAJ chicken Mtabak with roasted cashew nuts

6 persons per serving
Preparation time: 70 minutes


Rice 2 cups
Onion 1
Butter 3 tbsp (40 g)
Chicken broth 4 cups (1 liter)
Saffron 1 tbsp mixed with 2 tbsp of rose water
To cook the chicken:
ENTAJ Chicken 1 kg
Boiling water   6 cups (1.5 liters)
Onion 1
Minced garlic 1 tbsp
Lemon juice 3 tbsp (45 ml)
Cinnamon stick 1
Cardamom 5 beads
Carnation 4 beads
Slices of fresh ginger 1 tbsp

Turmeric 1 tbsp
Salt (as desired)
Butter 2 tbsp (25 g)
Onion 1
Crushed chickpeas 1 tbsp

Black ground lemon 1 tbsp
Black pepper and salt (as desired)
For decoration: 2 tbsp

How to prepare it:

• Heat the oven at a temperature of 220 °C.
• Keep water in a pot, add the chicken pieces, onions, garlic, spices, cinnamon, cardamom, carnation, ginger, turmeric. Boil the chicken for 40 minutes or until cooked, remove it from the pot and leave it aside.
• In a pot, add the chicken broth and rice. Let the rice boil for 5 minutes and then add the saffron mixture, cover the pot and cook them on a low heat for 20-25 minutes.
• Place the chicken pieces in the oven tray, cover them with butter and put them in the oven for 10-15 minutes or until their color becomes golden.
• To prepare the stuffing: heat butter in a saucepan, add the onions, chickpeas and spices. Stir for 8 minutes or until the onions are brown in color.
• On the serving plate, place the rice topped with half the amount of stuffing. Place the chicken pieces and pour the remaining quantity of the stuffing. Decorate the dish using the roasted cashew nuts.

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