Morgh-e-Shekam Por (Persian Stuffed Chicken)

Morgh-e-Shekam Por is a Persian traditional stuffed chicken made of various dried fruits, nuts, vegetables, herbs, and spices mixed with fried onions, roasted in the oven or in a pot over very low heat.

What are the Ingredients?

• 1 whole chicken approximately 2kilos
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 tsp turmeric

Filling

• 4 tbsp olive oil or butter
• 1 large onion
• 1/2 cup walnut
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin, ground
• 1/4 tsp coriander, ground
• 1/4 tsp cinnamon, ground
• 1/4 tsp cardamom, ground
• 1/2 cup dried cherries
• 1/2 cup prunes
• 1/4 cup raisins
• 2 tbsp fresh lime juice

Baste

• 4 tbsp butter
• 4 tbsp fresh lime juice
• 1 tbsp honey
• 5 tbsp brewed saffron
• 1/4 tsp salt

How to prepare Morgh-e-Shekam Por?

Step 1: Preparing Ingredients

Rinse and pat dry the chicken.

Rub the chicken with salt, pepper, turmeric, and brewed saffron.

Dice the onion.

Crush the walnut.

Soak the cherries, prunes, and raisins.

Step 2: Preparing the Filling

Heat 4 tablespoons of oil in a frying pan over medium-high heat. Cook and stir the onion until deep golden brown, 10 to 15 minutes. Stir in the turmeric, salt, pepper, and other spices for 1 to 2 minutes. Add the remaining ingredients and stir fry for 1 to 2 minutes. Set aside.

Step 3: Preparing Baste

Mix butter, lime juice, honey, saffron, and salt in a saucepan over low heat for a couple of minutes. Set aside.

Step 4: Roasting

Stuff the chicken and close the cavity as best as you can. Roast the chicken in the oven for about 1 hour and 30 minutes. Baste the chicken periodically using a brush until all the basting liquid has been used.

Step 5; Serve

Turn off the oven and let the chicken sit for 10 minutes. Put it on a serving platter and serve it with perfect steamed Persian rice, bread, Shirazi salad, and fresh herbs.

Useful links:

Persian Steamed Rice (Chelo) Recipe

Delicious Iranian Side Dishes

How to brew saffron?