Recipe: Braised beef with chestnuts | FOOBY
As the weather gradually turns cooler and chestnut stands begin to appear on every street corner, you know it's time for a delicious stew. Why not combine braised meat and chestnuts in one dish!
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Roast Chicken with Chestnuts & Lamb Rice - recipe in comments
Roasted chicken with chestnuts & rice
(Serves 6)
Not everyone in Lebanon can get a roast Turkey, so instead they roast an extra large chicken for 2kg plus, cut up & placed on top of a bed of rice with minced lamb, toasted nuts & buttered chestnuts & served with a yummy sweet gravy.
This can go really well with tabbouleh, a couple of vegetables and the typical sides of hommous, Labneh, olives, tomatoes & cucumbers - you wouldn’t be able to leave the table!
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2.2kg whole chicken
2 onions, wedges
2 carrots, 1cm slices - unpeeled
2 large celery sticks, 3cm slices
2 cups water
1 lemon cut in half
2 bay leaves
1/2 tsp ground allspice
1/2 tsp black pepper
1 tsp salt
1 tsp fajita or chicken seasoning
25g butter
2 tbsp light olive oil
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400g minced lamb
2 tbsp light olive oil
1 large onion, finely chopped
2 cups basmati rice, washed & pre-soaked
1 ltr chicken stock
50g pine nuts
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
360g vacuum packed chestnuts (we like Merchant Gourmet)
2 x 25g butter
1/2 tsp brown Demerara sugar
200g mixed nuts (raw cashew, flaked almond, red peanuts, pistachios, etc)
50g pomegranate seeds
30g parsley, finely chopped
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50g butter
30g plain flour
Stock from roasted chicken (approx 500ml)
1 tbsp Worcestershire sauce
????Pre-heat oven at gas 9/240C/220fan
????In large roasting tray, place chicken & using your fingers, pull skin under chicken breast & add butter to spread across breast, cover chicken with squeezed lemon juice & place inside of cavity with bay leaves. Rub salt, pepper, seasoning & olive oil over skin. Add onions, carrots & celery around chicken then place in oven for 30 mins.
⏳After 30 mins, lower oven gas 6/200C/180fan, baste chicken & add water. Roast for 1 hour until chicken is cooked ready.
????In frying pan, add butter over low heat & add nuts, fry for 5 mins until golden - transfer to plate. Using same pan, add butter & chestnuts then add sugar & fry for 5 mins. Add to the plate to cool.
????Meanwhile, in medium pan over high heat, add oil & lamb, fry until browned then add onions frying for 3 mins, add pine nuts & fry 3 mins. Add salt, allspice, cinnamon, nutmeg & fry 2 mins. Drain rice & add to pan, stir for 1 min then add stock, stir again then cover - simmer for 20-25 mins until water absorbed. Get a cloth for lid & cover lid to cover rice & absorb steam. Set aside.
????Gravy - in small pan over low heat, melt butter with flour to make rue, add stock from chicken & add more in hot water if needed. Keep stirring with spoon/whisk until smooth., add Worcester sauce. Taste for seasoning & simmer for 10 mins.
???? Serve - place rice on large platter as a bed, add chicken cut into pieces on top, place chestnuts in centre, sprinkle other nuts round, then sprinkle pomegranate & parsley - enjoy!
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