Saudi Chicken Stuffed With Rice & Meat (Dajaj Mashwy)
Ready In: 1 hr 50 mins
Serves: 4
Yields: 1 whole chicken
Ingredients
- 3 tablespoons olive oil, divided
- 1⁄4 lb ground beef or 1⁄4 lb ground lamb
- 1 small onion, diced
- salt
- fresh ground pepper
- 1 cup cooked white basmati rice
- 1⁄8 cup slivered almonds (or pine nuts with the ground lamb)
- 1⁄8 cup raisins
- 1 1⁄2 teaspoons bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
- 1 whole chicken, cleaned, skinned and rinsed well
- 1 cup tomato puree (Use a good brand!)
- 1 garlic clove, crushed
- 1 cup cooked chickpeas
Directions
- Preheat oven to 425°F.
- Heat one tbs olive oil in pan over medium heat.
- Add onion, meat and cook until meat is browned.
- Season with salt and pepper and half of bahrat spice mix.
- Pour into a large bowl and stir in rice, almonds or pine nuts, and raisins.
- Grease a roasting pan with a lid or use you may use aluminum foil with the remaining 2 tbs olive oil.
- Place chicken in the pan and turn to coat with oil.
- Stuff chicken with meat mixture.
- Place chicken breast side up in pan and spread crushed garlic onto chicken.
- Pour tomato puree over top.
- Sprinkle other half of bahrat spice mix on top.
- Scatter chickpeas around the base of the pan and mix with the tomato puree.
- Season with salt and freshly ground pepper.
- Cover and bake for 1-1/12 hours until chicken is done.
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