Roast Chicken with Saffron Rice Stuffing- Dajaj Mahshi

Stuffed chicken with rice is the most typical and preferred way of stuffing chicken in the entire Middle East. Versions of this type of stuffing can be found in all parts of the Arabian Peninsula. It is widely served at family and other special gatherings.

SERVES: 6

PREP TIME: 40 minutes

SOAKING TIME: 5 minutes

COOKING TIME: 2 hours 30 minutes

INGREDIENTS:

• 1 whole chicken (about 4 to 5 lbs/1.75 to 2.25 kg)
• 3 tablespoons all-purpose flour mixed with 2 teaspoons salt and a generous pinch of ground red pepper (cayenne)
• 1/4 cup (1/2 stick/60 g) butter, melted

STUFFING

• 1/3 cup (80 ml) extra-virgin olive oil
• 1/2 lb (250 g) ground beef
• 1 onion, minced
• 4 tablespoons slivered almonds
• 4 tablespoons raw, whole cashews
• 4 tablespoons pine nuts
• 1/2 cup (100 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 4 tablespoons raisins
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 1/2 cups (375 ml) water

BASTING MIXTURE 

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• Pinch of saffron
• 1 1/2 cups (375 ml) boiling hot water

INSTRUCTIONS:

1. Thoroughly clean the chicken then rub with the flour mixture, both inside and out. Place the chicken in a medium roasting pan with a cover and set aside.
2. To make the Stuffing:
   • Heat the oil in a large saucepan over medium-low heat.
   • Sauté the meat for 8 minutes.
   • Stir in the onion and sauté for 5 minutes.
   • Stir in the almond, cashew, and pine nut and sauté for 3 minutes.
   • Stir in the rice, raisin, salt, cinnamon, pepper, cardamom, clove, and water and bring to a boil.
   • Reduce the heat to medium-low and cook for 10 minutes, stirring a few times. Allow to cool.
3. Combine all the ingredients for the Basting Mixture in a small bowl. Set aside.
4. Preheat the oven to 350°F (175°C).
5. Stuff the chicken, including the neck opening, then sew the openings closed and baste all over with the melted butter.
6. Bake, covered, for 2 hours, or until the chicken is well cooked, basting every 20 minutes with the basting mix. (When done, the meat should pull easily from the bones.)
7. For a roasted chicken with golden brown color, bake uncovered during the last 20 minutes.
8. Serve the chicken with its stuffing while hot.