Stuffed chicken is a famous dish in many Arab countries. It is usually served at parties.

There are many Arabic recipes for making stuffed chicken, but the most famous and delicious two recipes are the Egyptian recipe and the Lebanese recipe.

The Lebanese recipe is distinguished from the Egyptian recipe because in the Lebanese recipe, the chicken is often large in size, and the stuffing is inside the body of the chicken.

In the Egyptian recipe, the chickens are often small, and the stuffing is under the skin of the chicken in addition to the internal stuffing.

As for the stuffing itself.

The stuffing in the Egyptian way is by using Egyptian rice with the addition of chicken livers and gizzards.

As for the Lebanese way, it is using basmati rice and adds ground beef.

Stuffed chicken is served with molokhia and Salata Baladi (Green Salad), as well as tahini sauce or Baba Ghanoush

In this recipe, I will share with you the delicious Lebanese recipe, and I will share the Egyptian recipe with you later.

Arabic stuffed chicken (Dajaj Mahshi)

INGREDIENTS

2 750g Chicken
half cup oil
250gm ground beef
1 chopped onion
3 cups basmati rice Basmati rice, washed and soaked for an hour (the last half an hour, change the water to hot water to get fluffy rice)
1 teaspoon ghee
4 Laurea leaf
3 cinnamon sticks
2 teaspoon the seven spices
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon cinnamon
2 tablespoon butter
5 cups hot water
4 tablespoons soy sauce
1 teaspoon paprika
100 gram nuts
50 gram raisins

INSTRUCTIONS

In a saucepan on the fire, put 3 tablespoons of oil, then add a medium chopped onion
Add half a spoonful of salt, bay leaf, ground cinnamon and black pepper
Add the ground beef and stir until it changes color
Add basmati rice
Add half a spoonful of salt, ground cinnamon, and black pepper
Add a tablespoon of ghee
Mix the rice and ground beef well
Add one cup of water to the rice
Cover the rice and when it drinks all the water (take some rice for the stuffing)
Add 4 cups of water to the rice
Cover the rice and when the water starts to reduce, reduce the heat and leave for 15 minutes
To prepare the chicken marinade, in a small dish, add a teaspoon of paprika, a teaspoon of salt, cinnamon, seven spices, soy sauce, a teaspoon of black pepper and a quarter cup of oil.
Add the seasoning to the chicken and massage well
Put the rice inside the chicken
Close the chicken as shown in the picture
Take an oven tray and put hot water in it, a cinnamon stick and a clove of garlic, then put the oven net on it and put the chicken on it
Cover the chicken with parchment paper, then a piece of foil, and close it well on all sides, then put it in the oven
for cooking

Preheat the oven, then place the chicken on the first rack, close to the fire, on the highest temperature
Then, after an hour, reduce the temperature to 210 D for an hour
Each kilo of chicken needs an hour of cooking (the time can be set according to the weight of the chicken)

To cook rice nuts

Put a frying pan on the fire and put a spoonful of ghee in it

Put the nuts and raisins in the pan and stir well for 5 minutes
Put rice and nuts on a serving plate
Put the chicken on the rice

Arabic stuffed chicken (Dajaj Mahshi) Recipe

Kaly

Arabic stuffed chicken (Dajaj Mahshi) Recipe

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 400 kcal

Equipment

Roaster Pan
cooking pot
Foil
silicone spoon
Wooden spoon

Ingredients

2 750g Chicken
half cup oil
250gm ground beef
1 chopped onion
3 cups basmati rice Basmati rice, washed and soaked for an hour (the last half an hour, change the water to hot water to get fluffy rice)
1 teaspoon ghee
4 Laurea leaf
3 cinnamon sticks
2 teaspoon the seven spices
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon cinnamon
2 tablespoon butter
5 cups hot water
4 tablespoons soy sauce
1 teaspoon paprika
100 gram nuts
50 gram raisins

Instructions

In a saucepan on the fire, put 3 tablespoons of oil, then add a medium chopped onion
Add half a spoonful of salt, bay leaf, ground cinnamon and black pepper
Add the ground beef and stir until it changes color
Add basmati rice
Add half a spoonful of salt, ground cinnamon, and black pepper
Add a tablespoon of ghee
Mix the rice and ground beef well
Add one cup of water to the rice
Cover the rice and when it drinks all the water (take some rice for the stuffing)
Add 4 cups of water to the rice
Cover the rice and when the water starts to reduce, reduce the heat and leave for 15 minutes
To prepare the chicken marinade, in a small dish, add a teaspoon of paprika, a teaspoon of salt, cinnamon, seven spices, soy sauce, a teaspoon of black pepper and a quarter cup of oil.
Add the seasoning to the chicken and massage well
Put the rice inside the chicken
Close the chicken as shown in the picture
Take an oven tray and put hot water in it, a cinnamon stick and a clove of garlic, then put the oven net on it and put the chicken on it
Cover the chicken with parchment paper, then a piece of foil, and close it well on all sides, then put it in the oven
for cooking
Preheat the oven, then place the chicken on the first rack, close to the fire, on the highest temperature
Then, after an hour, reduce the temperature to 210 D for an hour
Each kilo of chicken needs an hour of cooking (the time can be set according to the weight of the chicken)
To cook rice nuts
Put a frying pan on the fire and put a spoonful of ghee in it
Put the nuts and raisins in the pan and stir well for 5 minutes
Put rice and nuts on a serving plate
Put the chicken on the rice