Dijaj ala timman

4 servings

Ingredients

Quantity Ingredient
½ cup Basmati or good quality long grain rice; (100 g)
¼ cup Ghee; (50 g)
1 small Onion; chopped fine (50 g)
¼ cup Pine nuts or blanched and silvered; (40 g)
; almonds
30 grams Walnuts; chopped
¼ cup Sultanas; (or white raisins)
; (50 g)
½ teaspoon Baharat or all spice; (2 g)
160 millilitres Water
Freshly ground black pepper and salt to
; taste
1 Chicken; (900 g)
Salt to taste
Freshly ground black pepper to taste
35 grams Melted butter or ghee
80 millilitres Water or light stock

Directions

FOR THE RICE STUFFING

TO FINISH

CLEAN and wash the rice until the water runs clear. Drain well. Heat ghee in a pan. Add onion and fry gently until transparent. Stir in pine nuts or almonds, walnuts and rice and fry for five minutes, stirring often. Add sultanas, baharat, water, salt and pepper to taste. Stir well. Cover and cook on low heat for 10 minutes until all the water is absorbed. Remove from heat and cool. Clean chicken and wipe dry with paper towels. Fill cavity with rice stuffing and truss. Rub the chicken with salt and pepper.

Melt butter or ghee in a baking dish. Place the chicken in it and baste well with the butter or ghee. Add water or stock to the baking dish and roast the chicken in a moderately hot oven for two-and-a-half hours, basting often with juices in the dish. Serve the chicken, cut into portions, with the stuffing piled in the centre of the platter. Juices in the baking dish may be skimmed, diluted with a little stock, brought to the boil and served separately in a jug Converted by MC_Buster.

NOTES : Roast Stuffed Chicken

Converted by MM_Buster v2.0l.

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