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This hearty stuffed chicken dish has been a family favorite for generations, combining the succulence of tender chicken with fragrant spiced rice. Jaj Mahshi is a celebratory Middle Eastern recipe that transforms simple ingredients into an impressive feast that's guaranteed to delight your dinner guests.
I first made this for my in-laws during their first visit to our home. The moment they smelled the aromatic spices wafting through the house, I knew I had won them over even before they took their first bite.
Ingredients
- Whole chickens: around 3 pounds each offering the perfect cavity size for stuffing with our flavorful rice mixture
- Seven spice blend: the magical Middle Eastern spice mix that gives this dish its distinctive warm flavor profile
- Basmati rice: long grain rice that cooks up fluffy and separate making it ideal for absorbing the meat juices
- Ground beef: adding richness and protein to the rice stuffing while complementing the chicken beautifully
- Toasted nuts: providing essential textural contrast and a buttery richness that elevates the entire dish
- Ghee: clarified butter that adds an unmistakable nutty aroma that regular butter simply cannot achieve
Step-by-Step Instructions
- Marinate the chicken:
- Create a flavorful paste with olive oil, lemon juice, and all the chicken marinade spices listed above. Rub this mixture thoroughly all over the chicken, including under the skin and inside the cavity. This crucial step infuses the meat with flavor, so be generous and ensure every inch is covered. Ideally, let it marinate overnight in the refrigerator for maximum flavor development.
- Prepare the hashweh filling:
- Sauté finely diced onions in olive oil until they become translucent and aromatic, about 5 minutes over medium heat. Add the ground beef, breaking it apart with a wooden spoon until it becomes very fine almost like the texture of sand. Season with half the seven spice, salt, and pepper. Once cooked through, set aside.
- Cook the rice:
- Season the rinsed basmati rice with the remaining seven spice, salt, and pepper, then combine with the cooked meat mixture. Add ghee and water or stock, bring to a gentle boil, then reduce to a simmer. Cover and cook for approximately 15 minutes until the rice is about 75% cooked it should still have a slight bite as it will finish cooking inside the chicken.
- Stuff the chicken:
- Gently fold the toasted nuts into the slightly cooled rice mixture. Fill each chicken cavity with the rice stuffing, packing it in well but not too tightly. Secure the opening with toothpicks or small skewers if needed to keep the stuffing from falling out during roasting.
- Roast to perfection:
- Place the stuffed chickens in a baking dish with water at the bottom to maintain moisture. Cover with parchment paper and then tightly with foil. Roast at 450°F for one hour, then reduce to 400°F for another hour. Check that the internal temperature reaches at least 165°F at the thickest part. For that beautiful golden exterior, remove the foil and broil for a few minutes until caramelized.
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My grandmother taught me that the secret to this dish lies in allowing the chicken to marinate overnight. She would always prepare it the evening before important family gatherings, claiming that patience was the invisible but most essential ingredient.
Making Ahead and Storage
Jaj Mahshi is actually better when made a day ahead, as the flavors have time to meld and intensify. After cooking, allow the chicken to cool completely before refrigerating. To reheat, cover with foil and warm in a 350°F oven until the internal temperature reaches 165°F again, usually about 25 minutes. The rice stuffing will remain moist and flavorful thanks to all those chicken juices that continue to penetrate the rice even during storage.
Traditional Serving Suggestions
In Middle Eastern households, this dish is typically served family style on a large platter garnished with fresh herbs, lemon wedges, and sometimes pomegranate arils for a pop of color and tart flavor. Traditional accompaniments include a simple cucumber yogurt salad with mint, a fresh tabbouleh, or a tangy fattoush salad. The cooling yogurt particularly complements the warm spices in the chicken and rice beautifully.
Customizing Your Spice Blend
If you cannot find seven spice blend at your local market, you can create your own by combining equal parts of allspice, black pepper, cinnamon, ground cloves, nutmeg, cardamom, and ginger. Feel free to adjust the proportions based on your preference some families add more cinnamon for sweetness or more black pepper for heat. This homemade blend can be stored in an airtight container for up to three months and used in many other Middle Eastern dishes.
Common Queries
- → What is the best way to marinate the chicken?
Marinate the cleaned and patted dry chicken with the spice, olive oil, and lemon juice mixture, ensuring the paste gets under the skin as well as inside and outside the bird. For best results, let it marinate overnight in the fridge to fully absorb the flavors.
- → What type of rice works best for the stuffing?
Basmati rice is ideal for the stuffing thanks to its fragrance and ability to keep grains separate. Rinse thoroughly and partially cook it before filling the chicken to prevent mushiness once roasted.
- → How do you ensure the stuffing does not fall out?
After filling the chicken with the rice and meat mixture, fold the skin over the cavity and secure it with a toothpick or skewer. This helps hold the stuffing in place during roasting.
- → How can you prevent the chicken from drying out?
Adding water to the bottom of the baking dish, covering with parchment and foil, and basting occasionally keeps the chicken moist and ensures tender meat throughout cooking.
- → What garnishes complement this dish?
Lemon slices, pomegranate seeds, and a sprinkle of chopped parsley add fresh flavor and a colorful presentation. Serve alongside a crisp salad and creamy yogurt if desired.