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Djaj mahshi
Djaj mahshi: Palestinian roast chicken stuffed with spiced rice, mince and toasted nuts
For Eid, Christmas or a wedding lunch in Palestine, a whole chicken stuffed with spiced rice is the centrepiece: the rice cooked with a little minced lamb, seven-spice and cardamom, packed into the bird and roasted until the skin is lacquered brown, then piled on a platter under handfuls of fried almonds and pine nuts. Serve with yoghurt and a chopped salad. Common mistake: packing the cavity tightly with raw rice, which leaves the centre undercooked; part-cook the rice first and stuff loosely. Chef's tip: simmer the chicken briefly in spiced water before roasting, as many Palestinian cooks do; it seasons the meat and keeps it moist.
- Total time
- 160 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the chicken
For the stuffing
To serve
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Method
0/7 doneStep 1: Rub 4 lb whole chicken inside and out with 1 lemon. Put it in a large pot with 4 cardamom pods, 2 bay leaves and 2 tsp salt, cover with water, bring to the boil and simmer for 20 minutes. Lift out and drain; keep the broth for another meal.
25 minStep 2: Meanwhile, melt 2 tbsp ghee or butter in a pan over a medium-high heat and fry 7 oz lamb mince, breaking it up, for 6 minutes until browned and cooked through.
6 minStep 3: Add 10 ½ oz long-grain rice, 2 tsp seven-spice (baharat), ½ tsp ground cardamom and 1 tsp salt and stir for 2 minutes, then pour in 2 cups hot water or chicken stock, cover and cook on a low heat for 10 minutes, until the rice is half-cooked and the water absorbed.
12 minStep 4: Heat the oven to 400°F (350°F fan). Spoon the rice loosely into the chicken's cavity and neck, without packing; tie the legs. Put the rest of the rice in a small covered dish to bake alongside.
Step 5: Brush the chicken with 1 oz butter mixed with 1 tsp sweet paprika and roast for 60–70 minutes, basting once, until the skin is deep golden and the thickest part of the thigh and the centre of the stuffing both read 165°F.
65 minStep 6: Rest the chicken for 15 minutes under loose foil. Meanwhile, fry 1 ⅜ oz blanched almonds and 1 oz pine nuts in 2 tbsp sunflower oil over a medium heat, stirring, until golden, and drain.
15 minStep 7: Spoon the rice onto a platter, carve the chicken on top and scatter with the nuts.
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 58 g
- Carbs
- 46 g
- Fat
- 44 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does djaj mahshi take?
- About 160 minutes in total: 40 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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