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A celebratory Parsi dish featuring a whole chicken filled with a rich, savory stuffing of minced meat, eggs, and nuts, then roasted to golden perfection. A true feast for special occasions.
For 6 servings
Marinate the Chicken
Prepare the Stuffing
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A celebratory Parsi dish featuring a whole chicken filled with a rich, savory stuffing of minced meat, eggs, and nuts, then roasted to golden perfection. A true feast for special occasions.
This indian recipe takes 175 minutes to prepare and yields 6 servings. At 770.29 calories per serving with 68.4g of protein, it's a advanced recipe perfect for lunch or dinner.
Stuff and Roast the Chicken
Rest the Chicken and Make the Gravy
Carve and Serve
Replace chicken mince with lamb or mutton mince for a richer, more robust flavor. You can also add other nuts like almonds or pistachios.
Increase the amount of green chilies or add a pinch of cayenne pepper to the marinade and stuffing for extra heat.
A similar stuffing can be made with crumbled paneer, mushrooms, and potatoes to stuff large bell peppers or a whole roasted cauliflower.
The combination of whole chicken, chicken mince, and eggs provides a high-quality protein punch, essential for muscle repair, growth, and overall body function.
Chicken, particularly the mince and darker meat, is a good source of heme iron, which is easily absorbed by the body and crucial for preventing anemia and maintaining energy levels.
Ghee and cashews contribute beneficial fats, including monounsaturated fats and butyric acid, which support brain health, reduce inflammation, and provide sustained energy.
Bhareli Marghi is a rich, celebratory dish. While it's high in protein from the chicken and eggs, it also contains a significant amount of fat from ghee and nuts. It's best enjoyed on special occasions as part of a balanced diet.
One serving of Bhareli Marghi contains approximately 700-750 calories, depending on the exact size of the chicken and the amount of ghee used. This includes the chicken, stuffing, and gravy.
Yes. You can marinate the chicken and prepare the stuffing a day in advance and store them separately in the refrigerator. This makes assembly and roasting much quicker on the day of serving.
This dish pairs beautifully with Parsi brown rice, chapati, or naan to soak up the delicious gravy. A simple kachumber salad (cucumber, tomato, onion) also provides a fresh contrast.
The most common reasons for soggy skin are not drying the chicken thoroughly before marinating, or not starting the roast at a high enough temperature. Ensure the chicken is bone-dry and that your oven is fully preheated to 200°C (400°F) for the initial 20-minute blast.
Absolutely! Lamb or mutton mince are traditional and delicious alternatives that will give the stuffing a richer, deeper flavor. You could also use turkey mince for a leaner option.