DJAJ MAHSHI (RICE STUFFED CHICKEN) Dec 15 Written By Eleanor Debel https://www.youtube.com/shorts/2FbJ4sjPbgU PrintDJAJ MAHSHI (RICE STUFFED CHICKEN)Yield 4-6Prep time30 MinCook time1 H & 30 MTotal time2 HourIngredientsSpice blend1 tsp ground cumin ½ tsp ground clove 1 tsp ground cardamom ½ tsp ground allspice 1 tsp ground black pepper 1 tsp Kosher salt Filling:3 Tbsp ghee 1 large onion, diced 1 lb ground beef or lamb 2 cups rice, thoroughly washed 2 cups water 1 cup pine nuts, toasted until golden brown To Assemble:2 whole chickens ⅓ cup olive oil Kosher salt to cover the chicken 3 lbs potatoes, peeled and cut into large chunks 2 cups vegetable or chicken stock InstructionsCombine all the spices in a small bowl and divide evenly in half In a large pot or deep saute pan add the ghee and heat over medium high heat. Add the diced onions and cook for 4-5 minutes until the onions soften and begin to turn brown.Add the ground meat to the onions and break it up with a spatula or wooden spoon. Cook, stirring occasionally until the meat it browned. Season with ½ the spice blend and stir to combine everything thoroughly. Stir in the washed rice and water. Bring to a simmer then reduce heat to low and cover with a tight fitting lid. Cook for 10-12 minutes until the rice is 75% cooked through. It should still have a little bite to it so it will finish cooking in the chicken. Fold in the toasted pine nuts and set the rice aside to cool slightly, uncovered. Preheat your oven to 350 F Place the chickens on a large tray and cover with olive oil, season the chicken all over with kosher salt, including the inside cavity. Evenly sprinkle the remaining spice blend over the chickens. Stuff the rice evenly between the two chickens, pressing it into the cavity firmly so all the space is filled with rice. Put the chickens into an oven bag (similar to what you would cook a turkey in) and place them onto a large sheet tray with a wire rack set inside. Add the cut potatoes into the bag, scattering them evenly around the chicken, then pour in the stock to cover the bottom. Poke several holes over the top of the oven bag to allow steam to escape, place the whole tray into the oven and cook for 1 ½ hours. Let rest 10 minutes before removing the chicken and potatoes from the bag Carefully remove the chicken and potatoes and arrange on a platter, pour any accumulated juices over the chicken and potatoes. Carve slices of chicken with the rice and serve with a side of potatoes Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenramadantechniquerice dishes Eleanor Debel
DJAJ MAHSHI (RICE STUFFED CHICKEN) Dec 15 Written By Eleanor Debel https://www.youtube.com/shorts/2FbJ4sjPbgU PrintDJAJ MAHSHI (RICE STUFFED CHICKEN)Yield 4-6Prep time30 MinCook time1 H & 30 MTotal time2 HourIngredientsSpice blend1 tsp ground cumin ½ tsp ground clove 1 tsp ground cardamom ½ tsp ground allspice 1 tsp ground black pepper 1 tsp Kosher salt Filling:3 Tbsp ghee 1 large onion, diced 1 lb ground beef or lamb 2 cups rice, thoroughly washed 2 cups water 1 cup pine nuts, toasted until golden brown To Assemble:2 whole chickens ⅓ cup olive oil Kosher salt to cover the chicken 3 lbs potatoes, peeled and cut into large chunks 2 cups vegetable or chicken stock InstructionsCombine all the spices in a small bowl and divide evenly in half In a large pot or deep saute pan add the ghee and heat over medium high heat. Add the diced onions and cook for 4-5 minutes until the onions soften and begin to turn brown.Add the ground meat to the onions and break it up with a spatula or wooden spoon. Cook, stirring occasionally until the meat it browned. Season with ½ the spice blend and stir to combine everything thoroughly. Stir in the washed rice and water. Bring to a simmer then reduce heat to low and cover with a tight fitting lid. Cook for 10-12 minutes until the rice is 75% cooked through. It should still have a little bite to it so it will finish cooking in the chicken. Fold in the toasted pine nuts and set the rice aside to cool slightly, uncovered. Preheat your oven to 350 F Place the chickens on a large tray and cover with olive oil, season the chicken all over with kosher salt, including the inside cavity. Evenly sprinkle the remaining spice blend over the chickens. Stuff the rice evenly between the two chickens, pressing it into the cavity firmly so all the space is filled with rice. Put the chickens into an oven bag (similar to what you would cook a turkey in) and place them onto a large sheet tray with a wire rack set inside. Add the cut potatoes into the bag, scattering them evenly around the chicken, then pour in the stock to cover the bottom. Poke several holes over the top of the oven bag to allow steam to escape, place the whole tray into the oven and cook for 1 ½ hours. Let rest 10 minutes before removing the chicken and potatoes from the bag Carefully remove the chicken and potatoes and arrange on a platter, pour any accumulated juices over the chicken and potatoes. Carve slices of chicken with the rice and serve with a side of potatoes Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenramadantechniquerice dishes Eleanor Debel
