825- Steamed Stuffed Cockerels / كوكلي محشي على البخار

Ingredients :

2 small cockerels

For the marinade:
1 teaspoon mustard
1 teaspoon fresh ginger, grated
1 teaspoon chicken seasoning
1/2 teaspoon harissa
2 tablespoons lemon juice
2 tablespoons light soy sauce
1/4 teaspoon salt

For the stuffing:
100 grams (3,5 oz) canned or fresh mushrooms
1 tablespoon butter
2 tablespoons olive oil
1 garlic clove, grated
1/4 teaspoon salt
1 teaspoon chicken seasoning
1 tablespoon fish sauce (Nuoc Mâm)
1/2 small onion, chopped
150 grams (5 oz) Blé Délicat Carrefour, cooked

For mushroom sauce:
100 grams (3,5 oz) fresh or canned mushrooms
150 grams (5 oz) cooking cream
1/2 small onion, chopped
1 garlic clove, grated
1 pinch salt
1 pinch pepper
2 tablespoons cilantro
1 tablespoon butter
1 tablespoon olive oil

Directions :

Step 1: To marinate the cockerels
1- In a bowl, mix the mustard, ginger, chicken seasoning, harissa, lemon juice, soy sauce and salt.
2- Carefully coat all sides of the cockerels with the marinade, and let them marinate for at least an hour.

Step 2: To prepare the stuffing
3- In a pan, over medium heat, melt the butter. Once melted, add olive oil and chopped onion. Stir and cook lightly.
4- Add mushrooms, garlic, chicken seasoning and fish sauce (Nuoc Mâm). Keep stirring for 7 minutes until tender.
5- Add Blé Délicat Carrefour at the end and mix to combine all the ingredients. Remove from the pan and set a side.

Step 3: To stuff the cockerels
6- Stuff your cockerels with the stuffing you prepared before. Firmly tie the thighs using toothpicks.
7- Put your cockerels in a couscoussier or a steamer well covered, and cook for half an hour.
8- Remove the cockerels from the couscoussier and brush them with butter.
9- Bake in a preheated oven at 200 °C for 15 minutes.

Step 4: To prepare the mushroom sauce
10- In a pan, over medium heat, melt the butter. Once melted, add olive oil, onion and grated garlic.
11- Add the mushrooms, and cook for 7 to 8 minutes stirring constantly.
12- Add the cooking cream, and cook for 5 minutes.
13- Add the coriander, and season with salt and pepper to taste. Remove the pan from the heat.

Step 5: To assemble
14- In a serving dish, scoop your mushroom sauce over the stuffed cockerels.
15- Garnish with fresh coriander, and serve with the remaining stuffing.