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Stuffed Chicken Skin (Chishwat Bejaje) (M, TNT)
Source: Unknown
Serves: 4

Skin from one chicken, in one piece, if possible
200g (1/2 pound) chicken meat or chicken pieces
2 ripe tomatoes, cubed small
1/4 bunch parsley, chopped fine
1-1/2 cups rice, rinsed
1 tbsp. tomato paste
1 egg
1/2 tsp. ground cardamom or baharat
4 tbsp. oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne

2 tbsp. oil
2 medium onions, diced small
2 ripe tomatoes, chopped
3 tbsp. tomato paste
3/4 tbsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne
3 to 4 cups water

Make Chicken:
Divide the skin into three parts. Sew all openings but one for the stuffing.

In a bowl, cut meat into small pieces. Add the rest of the ingredients, mix well and stuff the skins tight. Sew openings.

Make Sauce and Assembly:
In a saucepan, heat the oil, fry onions a little, add all sauce ingredients and bring to a boil. Add the stuffed skins.

Lower the heat and cook about 45 to 50 minutes Add some water if needed.

Poster's Notes:
I did about the same many years ago, the whole chicken skin filled with ground meat and spices.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A