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Stuffed Chicken (Dajaj Mehshi):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Chicken

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 kg (32 oz) chicken, cleaned
• ¼ cup pine nuts, fried
• ¼ cup blanched almonds, fried
• ¼ cup blanched pistachio nuts, fried
• 200 g (7 oz) minced meat
• ¼ cup shortening or butter
• ¼ tspn of: ground allspice, ground cinnamon and ground cardamom
• 1 tbls salt
• ¾ cup long grain rice, washed
• 1 bay leaf

• Put the minced meat with shortening in the cooking pot, add ¼ tspn of salt and ½ the quantity of the spices. Stir mixture for 5 minutes, add 1 cup of water.
• Add rice to the meat and stir once. Leave it over moderate heat for 15 minutes. Rub chicken with remaining spices inside and out.
• Filling: Mix cooked rice with pine nuts, almonds and pistachio nuts. Stuff chicken with the mixture and stitch opening.
Put chicken on its back in a pot, add the bay leaf and cover with water. Leave over moderate heat, bring to a boil and add a dash of salt. Cover the pot and simmer for 40 minutes (remove scum as it appears).
• Rub chicken with butter, put in an oven tray on high heat for 15 minutes, till brown and cooked.
• Serve the chicken with bread and garnished with parsley.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)