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Machboos al Djaj al Mahshi - Whole Spiced Stuffed Chi ..



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  • 1 Chicken
  • 3 Tasse Jareesh (-4) (Bulgur)
  • - oder rice
  • 2 groß. Onions
  • - finely chopped
  • 4 EL Boiled chick peas
  • 1/4 Tasse Almonds
  • 1/4 Tasse Raisins
  • 3 Hard boiled eggs
  • - shelled
  • 4 Cloves garlic
  • 1 TL Powdered loomi
  • - (dried lime)
  • 1 Essl Baharat
  • 1 Hot green pepper, minced
  • - (optional)
  • 4 Cardamom pods
  • - slightly
  • - opened
  • 1 Essl Lemon Juice
  • 1/4 Tasse Rosewater
  • A few saffron threads
  • 1 TL Turmeric
  • 2 Pieces cassia bark
  • 2 Whole cloves
  • 2 Whole loomi, pierced
  • 4 Whole peppercorns
  • Salt
  • Water
  • Oil
    		•
    1. Place the saffron threads in half the quantity of rosewater and leave to soak.

    2. Wash the jareesh and leave to soak in salted water.

    3. Meanwhile crush the garlic with half the quantity of baharat, ground loomi and turmeric together with the salt and lemon juice.

    4. Rub the cleaned, washed chicken both outside and inside with this mixture. Leave aside.

    5. Heat a little oil in a pan and brown the onion.

    6. Add the rest of the baharat, turmeric and ground loomi together with the almonds and raisins. Stir fry for a few minutes over a low heat.

    7. Add the rest of the rosewater, cover and leave to simmer for a few minutes.

    8. Stuff the chicken with the shelled eggs and most of the almond and raisin mixture. Keep a little of the stuffing aside to use äs garnish.

    9. Sew up and truss the chicken.

    10. Heat a little oil in a deep pan and brown the chicken all over.

    11. Add 2-3 cups of water and bring to the boil. Add the whole spices and loomi together with a little turmeric and salt and pepper. Reduce the heat and simmer for about 2 hours until cooked.

    12. Remove the chicken and whole spices from the pan and keep warm.

    13. Add the jareesh (or rice) to the stock and leave to boil for a few minutes. Reduce heat, cover the pan and simmer for 15-20 minutes until the jareesh has absorbed most of the liquid.

    14. Return the chicken to the pan and add the rosewater and saffron. Cover and simmer over a very low heat for 20 minutes.

    15. Serve with Dukkous. (Mit Baharat gewürzte Tomatensauce) Variations: Rice can be used instead of jareesh. Some people prefer to cook the rice separately and serve it plain.

    O-Titel: MACHBOOS AL DJAJ AL MAHSHI - WHOLE SPICED STUFFED CHICKEN WITH WHEAT OR RICE

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