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.