Djej Mahshi (Stuffed Chicken with Rice)

Name: Djej Mahshi (Stuffed Chicken with Rice)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 1.5 to 2 kg chicken pat dry.; - 2 tbsp olive oil plus more for roasting.; - 1/2 tbsp allspice.; - 1/2 tsp ground cumin.; - 1/8 tsp nutmeg.; - 1/8 tsp ground cardamom.; - 1/8 tsp cloves.; - salt; Pepper; 250 g ground meat.; - 2 cups, Long grain rice, soaked in cold water for 10 mins, rinsed well.; - 2 cups chicken or beef stock.; - 2 cups of hot water.; 1 teaspoon salt.; ½ teaspoon cinnamon.; ¼ teaspoon black pepper.; ¼ teaspoon allspice.; - 1/4 tsp cardamom.; - 2 bay leaf.; - 2 springs of fresh thyme.; - 2/3 cup sliced water chestnuts, drained and chopped.; - 1/4 cup dried apricots, soaked 30 mins & chopped.; - 1/4 cup dried raisins, soaked 30 mins.; 2 tbsp chopped parsley.; - 1 cup assorted nuts almonds, cashews or pine nuts

5 steps

Prep:30minCook:40min

Djej Mahshi or (Stuffed Chicken) is an ancient dish, It is known in many countries of the Mediterranean and the Middle East and is made in a variety of ways. Here's the classic Lebanese style (chicken stuffed with rice seasoned with minced beef). Usually served on family gathering and special occasions, The combination of spiced rice and minced meat makes it attractive and desirable with its delicious aromatic taste.

Updated at: Thu, 17 Aug 2023 11:25:44 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories702.5 kcal (35%)

Total Fat36.4 g (52%)

Carbs58.6 g (23%)

Sugars7.2 g (8%)

Protein35.5 g (71%)

Sodium738.6 mg (37%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

To prepare the chicken; Mix all the spices and rub all over the chicken and inside the cavity letting the spices and salt marinate the chicken for 30 minutes.

Step 2

Meanwhile to prepare the rice mixture; In an heavy bottom saucepan, add the meat, bay leaves and the spices to the pot and cook over medium-high heat for about 10 minutes until the meat is done, stirring constantly.

Step 3

Mix in the drained rice and pour in the chicken stock and hot water, adjust the seasoning to taste if necessary, bring to a boil and cook, covered, over low heat for 10 minutes, (remove 1 cup of the rice mixture and reserve for stuffing the chicken), Stir in the water chestnuts, apricots and raisins, then continue to cook the rice for about 10 minutes more until the water is absorbed, remove bay leaves and thyme springs, turn off the heat and let rest for 5 minutes.

Step 4

Preheat the oven to 200°C with fan or 180°C without fan, take the chicken out of the fridge, season the chicken cavity with salt and pepper and the thyme springs, spoon the reserved rice mixture into the cavity of the chicken, cross the legs and tie them, place it in a buttered roasting pan, rub the chicken with 2 tbsp olive oil and season with salt and pepper, cover with lightly greased foil and roast for 1 hour 20 minutes, then uncover and roast the chicken for a further 20 minutes or until golden brown color, let it rest covered with foil for 15 minutes.

Step 5

In a large serving plate, spread the rice mixture, place the chicken on top, garnish with the toasted nuts, chopped parsley and serve.