Jaj Mahshi (Stuffed Chicken)

Jan 15

This is, in my opinion, the best and only way to stuff a bird. Whether it’s chicken, turkey, duck, quail, you name it, this style of stuffing is GOATED. This is actually how my family (and many Arabs) would stuff their turkeys for Thanksgiving. The rice is gooey and fatty - a texture I really have a hard time describing so it’s best to just taste it. It’s also really not that hard to make. Just takes a bit of time and love.

Serves: 6

Time: 2 hours

Ingredients

2-3 small chickens
2 tsp - Ground Allspice
1 tsp - Ground Cloves
0.5 tsp - Gated Nutmeg
1 tsp - Ground Cardamon
1 tsp - Ground Cinnamon
1 tsp - Black Pepper
2 tsp - Salt
2 Medium Onions
4 Bay Leaves
1 tbsp - Neutral Oil

For the Stuffing:

2 cups Short Grain Rice
1 lbs Ground Beef
1 tbsp Arabic 7 Spice
1 tsp Salt

Instructions

Combine the allspice, cloves, nutmeg, cardamom, cinnamon, pepper, and salt in a small bowl and mix well. Rub the chickens inside and out with the spice mix and set aside. For best results cover with plastic wrap and refrigerate overnight.

For the stuffing, take the rice and rinse a few times until the water runs clear. Soak for 15 minutes then drain and rinse.

Get a pot on high heat for a couple minutes. Add a tbsp of oil and drop in the yellow onion. Cook until soft then add the ground beef. Cook and break into small pieces until most of the fat is rendered out. Season with salt and Arabic 7 spice and mix well. Add the soaked rice, mix, and half cook by adding half the water needed. I do a 1:1 ratio so I used 2 cups rice so 2 cups water is needed. Once all the water is absorbed, remove from the heat and set aside.

Stuff each chicken until full, any excess stuffing can be cooked separate and served alongside the chicken.

Preheat the oven to 400F and get a large deep baking dish. Place the chickens in the tray and arrange quartered onions, and bay leaves. Pour 1.5 cups of water with the chicken, cover with foil, and into the oven for 45 minutes.

Remove the chicken and uncover. Place back in the oven for an additional 30 min.