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Spiced Chicken with Rice (Dajaj Mahshi bi Ruzz)

sjfegan

★ ★ ★ ★ ★ (0)
6
Servings

Ingredients

  • 1 whole chicken (about 1.5 kg / 3.3 lb)
  • 185g (1 cup) Rice, partially cooked
  • 35g (1/4 cup) Raisins
  • 35g (1/4 cup) Chopped almonds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 3 tbsp ghee, melted
  • 1 onion, chopped
  • Salt to taste

Method

  1. Combine the partially cooked rice, raisins, almonds, cinnamon, allspice and half the melted ghee for the stuffing.
  2. Season the chicken cavity with salt and fill loosely with the stuffing mixture.
  3. Truss the chicken and rub the skin with the remaining ghee and salt.
  4. Preheat the oven to 180°C (350°F).
  5. Scatter the chopped onion in a roasting pan and place the chicken on top.
  6. Roast for 1.25–1.5 hours until the chicken is cooked through and the skin is golden.
  7. Let rest for 10 minutes before carving and serving.

Introduction: Chicken stuffed with spiced rice and dried fruit, a substantial and fragrant main dish reflecting Abbasid cuisine’s refined combination of flavours and textures.

Cultural Background: Stuffing poultry with a spiced rice mixture was a hallmark technique of Abbasid haute cuisine, the combination of warming spices, dried fruit and nuts reflecting the era’s celebrated culinary artistry.

Tips: Only partially cook the rice before stuffing, as it will finish cooking inside the chicken during roasting. Truss the chicken securely to keep the stuffing contained during roasting.

Variations: Add a few dried apricots to the stuffing for extra sweetness. Serve with a side of yoghurt.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat gently, covered, in an oven at 160°C (325°F) until warmed through.

Nutrition: Per serving (approx.): 420 kcal, 32 g protein, 20 g fat, 28 g carbohydrate.

FAQs:

Q: Was stuffing poultry a common Abbasid technique?

A: Yes, stuffing birds with spiced rice, nuts and dried fruit was a well-documented and celebrated technique in surviving Abbasid-era cookbooks.

Q: What made this style of cooking distinctly Abbasid?

A: The sophisticated layering of warming spices, sweet dried fruit and savoury elements within a single dish reflects the refined, complex flavour profiles the era’s cuisine was known for.

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