Dibis Ramman Chicken And Freeke Stuffing Recipe

Posted on


Photo: Dibis Ramman Chicken and Freeke Stuffing Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Dibis Ramman Chicken and Freeke Stuffing Recipe.  Enjoy the good taste of Arabic Food and learn how to make Dibis Ramman Chicken and Freeke Stuffing. 

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     2 hours


¾ cup frike or 100 g

2 cups water or 500 ml, cold

¾ cup water or 180 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup prune or 75 g, dried, de-seeded and chopped

½ cup walnuts or 75 g, finely chopped

1 teaspoon ground cinnamon

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 g

1.3 kg whole chicken, preferrably fresh

1 large onion or 150 g, chopped


Soak Frike grain in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Frike grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Frike is ¾ cooked. Add chopped Prunes and Walnuts and Cinnamon powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Frike and Prune stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep panggangan dish (large enough to hold the chicken with an extra 3-5 cm space from the edges).

Position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 cube MAGGI® Chicken Bouillon in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated panggangan for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Other tips :     chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f.

Nutritional Information

Energy :     667.00 Kcal
Protein :     45.00 g
Carbohydrate :     24.00 g
Fats :     43.00 g

Leave a Reply

Your email address will not be published. Required fields are marked *