Saudi Chicken Stuffed With Rice Meat Dajaj Mashwy Recipes

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Steps:

• Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
• Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
• Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
• Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
• Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

SAUDI CHICKEN STUFFED WITH RICE & MEAT (DAJAJ MASHWY)

Steps:

• Preheat oven to 425°F.
• Heat one tbs olive oil in pan over medium heat.
• Add onion, meat and cook until meat is browned.
• Season with salt and pepper and half of bahrat spice mix.
• Pour into a large bowl and stir in rice, almonds or pine nuts, and raisins.
• Grease a roasting pan with a lid or use you may use aluminum foil with the remaining 2 tbs olive oil.
• Place chicken in the pan and turn to coat with oil.
• Stuff chicken with meat mixture.
• Place chicken breast side up in pan and spread crushed garlic onto chicken.
• Pour tomato puree over top.
• Sprinkle other half of bahrat spice mix on top.
• Scatter chickpeas around the base of the pan and mix with the tomato puree.
• Season with salt and freshly ground pepper.
• Cover and bake for 1-1/12 hours until chicken is done.

KARIMAH'S SAUDI STUFFED CHICKEN (DAJAJ MAHSHY)

Steps:

• Cooking Instructions: Thoroughly clean the chicken inside and out. MARINADE salt, ground cardamom, lemon zest, Chinese ginger, ground white pepper, turmeric, cayenne pepper, chili powder, black pepper ground cloves grind, mix and rub over chicken inside and out. STUFFING soak rice fry onions sweet pepper, carrots coriander parsley (add chopped veggies, cut fine in grater processor) salt, black pepper, seven spices, turmeric and saffron add beef cook, Lower the heat Season with salt, black pepper, Drain the water from the rice and add it to the meat. Stir until all components are well mixed. add 1/2 cup of hot water to rice, on the rice and left on low heat for a few minutes while I prepared the pan. This wouldn't cook the rice through and we don't want to do that, we just want to moisten the rice. Add the almonds, raisins to the above and mix well. Stuff the chicken with the mixture and truss. place in roasting tin and cover with foil. Any left over meat rice mix add hot water , to 1 finger tip above level of rice bring to boil and turn down heat and steam for 10 minutes, serve with roasted chicken and salad