Dajaj Mahshi (Stuffed Chicken) is an excellent primary dish for your loved ones and then any gust will be thankful. You'll find this dish in lots of cuisines. Within the Arab countries you'll find within the Lebanese, Syrian, Palestinian, Egyptian, Jordanian. etc Cuisines.
- 1 large chicken
- 1 liter of waterSemne or butter
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 cinnamon stick
- 1/4 cup of grain, rinsed
- 1 1/4 cup of grain, rinsed
- 1/2 cup of butter
- 1/4 cup of blanched almonds
- 1/4 cup of pine nuts
- 350 grams of ground meat
- 1 teaspoon of salt/pepper
- 1 chicken or beef boullion cube
- 1 1/2 teaspoon of Arabian spices
1 Mix the components from the Spice grain mixture perfectly until you receive a combined stuffing.
2 Scrub the chicken and pat dry inside and outside having a paper towel.
3 Gently stuff your body and neck cavity from the bird using the uncooked spice grain mixture, allowing space for that growth of the grain.
4 Sew the openings closed with heavy thread and tie the legs together.
5 Brown the chicken on every side in Semne or butter.
6 Cover the chicken with water, add some pepper and salt, as well as the cinnamon stick and produce towards the boil.
7 Cover and simmer for half an hour.
8 Stir the rest of the grain stuffing and also the 1/4 cup of grain in to the broth.
9 Continue cooking yet another 25 minutes.Taste and adjust seasoning.Take away the cinamon stick.
10 Serve the strained broth because the first span of your meals.
11 The stuffing and extra grain might be offered like a side dish.