766- Stuffed Cockerels / كوكلي محشو

Ingredients

For the chickens (cockerel):
2 small cockerel (1/2 kg each)
1/2 teaspoon ground turmeric
1/2 teaspoon grated fresh ginger
1 teaspoon preserved butter (smen)
A pinch of saffron threads
2 garlic cloves, grated
1/2 teaspoon salt
1/2 teaspoon pepper
120 milliliters (1/2 cup) warm water
2 tablespoons butter, at room temperature
1 teaspoon heavy soy sauce

For the filling:
60 grams (1/2 cup) pre-cooked whole wheat, cooked
50 grams (1/2 cup) medjool dates, pitted and cut into small cubes
50 grams (1/2 cup) raisins, cut into small cubes
50 grams (1/2 cup) dried figs, cut into small cubes
50 grams (1/2 cup) dried apricots, cut into small cubes
50 grams (1/2 cup) blanched almonds, fried and mixed into chunks
1 tablespoon butter
1 tablespoon honey
1 tablespoon granulated sugar
2 tablespoons orange blossom water

For the sauce:
750 grams white onions, finely chopped
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon chopped coriander and parsley
1 tablespoon almond powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
750 milliliters water
250 grams cockerel liver

For the decoration:
2 tablespoons roasted almond flakes
1 tablespoon chopped parsley

Directions

Step 1: Preparing the chicken (cockerels)
1- In a large bowl, add the turmeric, fresh ginger, preserved butter, saffron threads, garlic, salt, pepper, and half cup of water. Mix well.
2- Add the cockerels to the marinade and mix well using hands until completely coated.
3- Cover the bowl with a plastic wrap and place the cockerels in the fridge for 1 hour. This step will allow the cockerels to absorb the marinade and become tastier.

Step 2: Preparing the filling
5- In a large pan over medium heat, add the dates, raisins, dried figs, dried apricots, butter, honey, and granulated sugar. Cook and stir all the ingredients using a spatula for 10 minutes, until the dried fruits mixture becomes caramelized.
6- Add orange blossom water to the caramelized dried fruits mixture. Mix all for about 1 minute until well combined, then remove the pan from the heat.
7- In a large bowl, add the cooked whole wheat, the almond chunks, the caramelized dried fruits, and mix well. Set aside and allow it to cool.
8- Generously fill the cockerels with the stuffing mixture and tie the legs together with the kitchen twine. Set aside.

Step 3: Preparing the sauce
9- In a large pot over medium heat, add the onions, olive oil, butter, coriander, parsely, ground turmeric, salt, and pepper.
10- Put the stuffed cockerels over the onions mixture, add the water, and gently stir with a spatula. Cover the pot and cook for 30 minutes. Make sure to check on the cockerels from time to time, turn them around, and add water if necessary.
11- Once it is cooked, remove the stuffed cockerels from the sauce. Place in a plate and reserve.
12- Keep the pot uncovered, add the almond powder, and continue cooking on high heat for 10 minutes to reduce it until it becomes thick.

Step 4: Preparing the vegetables
13- In a saucepan, add the vegetables, the butter, garlic, rosemary, salt, pepper, and cook for 3 minutes until they become lightly brown.

Step 5: Roasting the chicken (cockerels)
13- In a small bowl, add the butter, soy sauce and mix all together with a fork until well combined.
14- Place the stuffed cockerels (breast side up) on a baking sheet covered with parchment paper, and brush them all evenly with the butter mixture.
15- Roast the stuffed cockerels in a preheated oven at 200°C (392°F) until golden brown.
16- Transfer the cockerels to a serving plate. Serve with the sauce and top with almond flakes.