Name: Kosa Mohshi (Stuffed Zucchini)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Middle Eastern
Ingredients: Whole chicken; Rice Basmati Sedi Hesham 900Gr; Zucchini Corer-Big; Tomato Paste Sedi Hesham 1300Gr; Lemon Seasoning Chtoura Garden 1000 ml; Olive Oil Sedi Hesham 2000ml; Seven Spices / mixed spices Abido 500Gr; Black Pepper Abido 50Gr; Garlic Powder Abido 50Gr; Dried Mint Abido 500Gr; Salt; Water

Ingrediënten

Whole chicken

€6.00 Available

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Rice Basmati Sedi Hesham 900Gr

€3.99 Available

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Zucchini Corer-Big

€2.49 Available

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Tomato Paste Sedi Hesham 1300Gr

€6.49 Available

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Lemon Seasoning Chtoura Garden 1000 ml

€2.28 Available

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Olive Oil Sedi Hesham 2000ml

€36.99 Available

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Seven Spices / mixed spices Abido 500Gr

€12.99 Available

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Black Pepper Abido 50Gr

€1.99 Available

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Garlic Powder Abido 50Gr

€1.89 Available

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Dried Mint Abido 500Gr

Available

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Salt

€0.29 Available

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Water

€1.89 Available

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Bereidingswijze

Prepare the chicken broth: Place the whole chicken in a large pot, cover with water, and bring to a boil. Skim off any foam, then reduce heat and simmer for 1 hour until chicken is cooked. Remove chicken, reserve broth, and shred the meat.

Prepare the stuffing: In a bowl, mix 2 cups of basmati rice with the shredded chicken, 1 tablespoon of seven spices, 1 teaspoon each of black pepper and garlic powder, 2 tablespoons of dried mint, and salt to taste. Moisten with 2 tablespoons of olive oil and 1/4 cup of chicken broth.

Core the zucchini: Use the zucchini corer to hollow out each zucchini, leaving a sturdy shell. Be careful not to puncture the ends.

Stuff the zucchini: Fill each zucchini with the rice and chicken mixture, pressing gently to pack but leaving some space for expansion (about 3/4 full).

Cook the stuffed zucchini: In a large pot, arrange the stuffed zucchini in layers. Mix 3 cups of chicken broth with 2 tablespoons of tomato paste and 1/4 cup of lemon seasoning. Pour over the zucchini, adding more broth if needed to nearly cover them.

Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until zucchini is tender and rice is cooked.

Serve: Carefully remove zucchini with a slotted spoon. Optionally, reduce the cooking liquid to a sauce and pour over the zucchini before serving hot.