Dijaj ala timman

Dijaj ala timman

Roast stuffed chicken

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 chicken, about 1. 7 kg
salt and freshly ground black pepper, to season
60g butter or ghee
125ml light stock or water

Rice stuffing

Quantity Ingredient
100g basmati, or other good-quality long-grain white rice
60ml ghee
1 small onion, finely chopped
40g pine nuts or slivered almonds
30g walnuts, chopped
30g sultanas
1/2 teaspoon Baharat
or 1/2 teaspoon ground allspice
salt and freshly ground black pepper, to taste

Method

  1. Preheat the oven to 180°C.
  2. To make the rice stuffing, wash the rice in a sieve until the water runs clear, then drain well and set aside.
  3. Heat the ghee in a frying pan and gently fry the onion until translucent. Stir in all the nuts and the rice and fry for 5 minutes, stirring often.
  4. Add the sultanas, baharat, 250 ml water, and salt and pepper to taste. Stir well, then cover and cook over low heat for 10 minutes, or until the water has been absorbed. Remove from the heat and leave to cool.
  5. Clean the chicken and wipe dry with paper towels. Fill the cavity with the rice stuffing then truss the chicken. Rub the chicken with salt and pepper.
  6. Melt the butter or ghee in a baking dish. Put the chicken in the dish and baste well. Pour the stock or water into the dish.
  7. Roast the chicken for 2 hours, basting often with the juices in the dish.
  8. Serve the chicken cut into portions, with the stuffing piled in the centre of the platter. Though not usual, the juices in the dish may be skimmed, diluted with a little stock, brought to the boil and served separately in a sauceboat.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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