Djaj Mahshi – Rice Stuffed Chicken

Name: Djaj Mahshi - Rice Stuffed Chicken
Prep time: 30 min
Cook time: 2 h
Yield: Serves 4-6 people
Cuisine: Middle Eastern

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Djaj Mahshi Rice Stuffed Chicken recipe is super easy and perfect for family gatherings. Impress your guests with this delicious and simple dish!

PREP TIME

30 minutes

COOK TIME

2 hours

SERVES

Serves 4-6 people

About this recipe

If you follow me on Instagram, you’ve probably seen how much we love stuffing whole lamb in our wood oven. I’ve always wanted to create a stuffed dish that I could easily make in my indoor oven. While lamb is still on my list to tackle, I’m thrilled to share this Djaj Mahshi Stuffed Rice Chicken recipe with you. The aroma of the spices in the rice filling is truly signature to Middle Eastern cuisine, making this dish something special. Drawing from my signature Ruz 3a Jaj, the Arabic spicy nut rice recipe, the filling combines the warm notes of bharat, cinnamon, and bay leaves, creating an enticing scent that fills the kitchen as it cooks.

This Djaj Mahshi Stuffed Rice Chicken is a hit with both the young and old alike. The tender chicken paired with the richly flavoured rice makes for a meal that everyone at the table will enjoy. While medium-grain rice can work, I prefer using basmati rice; it not only looks more appealing but also holds its texture better, avoiding the mushiness that can occur with longer cooking times. If you’re searching for other chicken recipes, my Easy Roasted Butterflied Chicken is another great option—it cooks evenly and saves time. These dishes, along with my other creations, are perfect for family gatherings and special occasions. Enjoy making and sharing this delightful recipe with your loved ones!

Ingredients

3 tablespoon olive oil
¼ cup pine nuts
350 grams lamb, minced
1 onion, diced
2 teaspoon bharat spice mix
vegeta or Salt to taste (do not use both)
1 cup basmati rice, washed
1 cinnamon stick
2 bay leaves
1 ½ cups water
2 tablespoon fresh parsley, chopped
1 whole chicken, cleaned (1.5-2 kg)
5-6 tablespoon olive oil for chicken
Salt and pepper to taste
2 teaspoon paprika

Notes from Rouba

Don’t overstuff the chicken; loosely pack the rice to ensure even cooking.
Let the chicken rest for a few minutes after roasting before serving.
bharat in the Middle East is also known as 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute with 5 spices or allspice.

I used the Dorsch Lifetime Low Casserole Pot Non-stick Healthy 32cm/5L to make this recipe. It’s deep enough to hold the chicken and all its juices, making it perfect for oven cooking with less mess. You can get one for yourself and enjoy 10% off your purchase with the code ‘roubasfood’—it works on everything, even sale items! Here’s the link to check it out.

Method

Step 1. Prepare the Filling

In a large pan, add the olive oil and fry the pine nuts until golden. remove them from the pan. In the same pan, sauté the onion until softened, add the lamb mince and fry on medium heat until browned. Add the washed basmati rice, bharat spice mix and salt or vegeta, cinnamon stick, and bay leaves to the pan. Pour in 1 ½ cups of water, bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the water is absorbed.

Once the rice is cooked, remove the cinnamon stick and bay leaves. Stir in ½ of the cooked pine nuts and chopped parsley.

Step 2. Stuff the Chicken

Preheat your oven to 200°C (390°F).

Carefully fill the cavity of the cleaned chicken with ¾ cup of the cooked rice. Do not squash the rice in; it should be loosely packed. Reserve the remaining rice to serve later. Generously brush the outside of the chicken with the extra olive oil. Season with salt and pepper, then sprinkle the paprika evenly over the chicken. Place the chicken in a roasting tin. Cover with baking paper first then foil.

Step 3. Roast the Chicken

Roast in the preheated oven for about 1½ hours, adjusting the time as needed based on the size of your chicken. Remove the foil and paper and continue to cook for another 30 minutes until the chicken is browned and fully cooked.

Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken halved on a bed of the remaining rice, pouring the cooking juices over the top. Garnish with remaining pine nuts and chopped parsley.