A delicious, tenderly moist, and expertly spiced Middle Eastern dish is dajaj mahshi (chicken stuffed with rice).
INGREDIENTS
INSTRUCTIONS
First mix all the spices for the Spice Mix together. Now rub half of the spice mix on the inside and outside of the chicken, including under the skin. Leave it on the side in an oven tray lined with foil.
In a pot on high heat, fry the chopped onions in the sunflower oil until translucent.
Add the minced meat and mix in half of what is left from spice mixture in Step 1. Lower the heat to medium and keep stirring until the meat is brown and the water has reduced. Use the edge of the flat spatula to break apart any large lumps of meat that form.
Add hot water, rice, and the remainder of the spice mix and stir. Put the heat back on high until the water starts to boil slightly, then cover and let it cook on a low heat until the water has reduced but the rice is not fully cooked. This takes about 10 minutes, stir occasionally.
Remove the rice from the heat and stuff the chicken cavity with some of the rice (stuff it well). Once the chicken is stuffed, place the rice back on low heat to continue to cook (about 15-20 minutes).
Cover the oven tray with foil. Be careful not to let the foil touch the chicken or the skin will stick to it when cooking. Place the chicken in the oven and cook on 175C for about one and a half to two hours.
Ingredients
Directions
First mix all the spices for the Spice Mix together. Now rub half of the spice mix on the inside and outside of the chicken, including under the skin. Leave it on the side in an oven tray lined with foil.
In a pot on high heat, fry the chopped onions in the sunflower oil until translucent.
Add the minced meat and mix in half of what is left from spice mixture in Step 1. Lower the heat to medium and keep stirring until the meat is brown and the water has reduced. Use the edge of the flat spatula to break apart any large lumps of meat that form.
Add hot water, rice, and the remainder of the spice mix and stir. Put the heat back on high until the water starts to boil slightly, then cover and let it cook on a low heat until the water has reduced but the rice is not fully cooked. This takes about 10 minutes, stir occasionally.
Remove the rice from the heat and stuff the chicken cavity with some of the rice (stuff it well). Once the chicken is stuffed, place the rice back on low heat to continue to cook (about 15-20 minutes).
Cover the oven tray with foil. Be careful not to let the foil touch the chicken or the skin will stick to it when cooking. Place the chicken in the oven and cook on 175C for about one and a half to two hours.
