Jaj Mahshi is a cherished Middle Eastern dish that features a whole chicken stuffed with a flavorful mixture of spiced rice, ground meat, and toasted pine nuts. This slow-roasted dish is perfect for special occasions, offering a rich and satisfying flavor that brings elegance to your table.
Why You’ll Love This Recipe
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Rich Flavors: The combination of aromatic spices, savory ground meat, and toasted pine nuts infuses the rice stuffing with a depth of flavor that complements the tender chicken.
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Celebratory Dish: Traditionally prepared for festive occasions, Jaj Mahshi brings a touch of Middle Eastern tradition and elegance to your dining table.
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Satisfying and Hearty: This one-pot meal combines protein, grains, and nuts for a fulfilling dining experience, ideal for family gatherings and special events.
Ingredients
For the Rice Stuffing:
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3 tablespoons olive oil
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¼ cup pine nuts
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350 grams ground lamb or beef
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1 onion, diced
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2 teaspoons baharat spice mix
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1 cup basmati rice, washed and soaked for 15 minutes
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1 cinnamon stick
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2 bay leaves
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1½ cups water
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2 tablespoons fresh parsley, chopped
For the Chicken:
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1 whole chicken (1.5–2 kg), cleaned and patted dry
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3 tablespoons olive oil
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1 tablespoon baharat spice mix
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2 teaspoons cinnamon
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2 tablespoons lemon juice
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1 teaspoon garlic paste
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Salt and pepper to taste
For the Roasting Tray:
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2 potatoes, peeled and cut into chunks
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2 large onions, cut into crescents
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2 teaspoons garlic paste
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2 teaspoons cinnamon
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1 tablespoon baharat spice mix
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2 tablespoons olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Rice Stuffing:
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Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent.
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Add ground meat to the pot and cook until browned, breaking it up with a spoon.
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Stir in baharat spice mix and season with salt and pepper.
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Add soaked rice, cinnamon stick, and bay leaves. Pour in water, bring to a boil, then cover and simmer on low heat for 10–12 minutes until the rice is partially cooked.
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Remove from heat, discard the cinnamon stick and bay leaves, and let the mixture cool slightly. Stir in toasted pine nuts and chopped parsley.
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Prepare the Chicken:
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Preheat the oven to 200°C (390°F).
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In a small bowl, mix olive oil, baharat spice mix, cinnamon, lemon juice, garlic paste, salt, and pepper.
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Rub the mixture all over the chicken, including the cavity.
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Stuff and Roast the Chicken:
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Carefully stuff the chicken cavity with the rice mixture, pressing gently to pack it in without overstuffing.
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Use toothpicks or kitchen twine to secure the opening.
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Place the stuffed chicken in a roasting pan.
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In a bowl, toss potato chunks and onion crescents with garlic paste, cinnamon, baharat spice mix, olive oil, salt, and pepper. Arrange them around the chicken in the pan.
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Cover the pan with foil and roast in the preheated oven for about 1½ hours.
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Remove the foil and continue roasting for an additional 30 minutes, or until the chicken skin is golden and crispy, and the internal temperature reaches 75°C (165°F).
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Serve:
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Let the chicken rest for 10 minutes before carving.
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Serve the carved chicken alongside the roasted potatoes and onions. Spoon any pan juices over the top.
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Servings and Timing
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Servings: 4–6 servings
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Prep Time: 30 minutes (plus marinating time)
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Cook Time: 2 hours
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Total Time: 2 hours 30 minutes
Variations
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Vegetarian Option: Replace the meat stuffing with a mixture of sautéed vegetables and nuts for a plant-based version.
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Spice Level: Adjust the amount of baharat spice mix to suit your heat preference.
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Serving Suggestion: Pair with a side of yogurt or a fresh salad to balance the richness of the dish.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.
FAQs
1. Can I use chicken breasts instead of a whole chicken?
While a whole chicken is traditional, you can use bone-in chicken breasts. Adjust the cooking time accordingly.
2. Can I use other meats besides lamb or beef?
Yes, you can use chicken or even turkey as a filling alternative.
3. Can I make this ahead of time?
You can prepare the stuffing and season the chicken a day ahead, then roast it when ready to serve.
4. How do I ensure the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature of the chicken reaches 75°C (165°F).
5. Can I make this dish without the cinnamon and baharat spice mix?
These spices give the dish its authentic flavor, but you can use a substitute like allspice and cumin for a milder taste.
6. Can I use a different type of rice?
Basmati rice is ideal for this recipe, but you can substitute with any long-grain rice if needed.
7. How do I make the rice stuffing more flavorful?
Add more toasted pine nuts, raisins, or a splash of pomegranate molasses for extra richness.
8. Can I use a roasting pan with a rack?
Yes, you can use a roasting pan with a rack to elevate the chicken for even roasting.
9. What can I serve with Jaj Mahshi?
This dish pairs well with a light side salad or yogurt-based dips like tzatziki or labneh.
10. Is Jaj Mahshi suitable for special occasions?
Yes, it’s a celebratory dish perfect for family gatherings, holiday meals, or special events.
Conclusion
Jaj Mahshi (Rice-Stuffed Chicken) is a traditional Middle Eastern dish that brings rich flavors and heartiness to your table. With its combination of spiced rice, savory ground meat, and a crispy roasted chicken, it’s perfect for festive occasions and family dinners. Enjoy the full experience of this flavorful and satisfying one-pot meal!
Print
Jaj Mahshi (Rice-Stuffed Chicken)
- Total Time: 2 hours 30 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Jaj Mahshi (Rice-Stuffed Chicken) is a traditional Middle Eastern dish featuring a whole chicken stuffed with spiced rice, ground meat, and toasted pine nuts, then slow-roasted to perfection. This flavorful, celebratory dish is ideal for special occasions, offering rich, satisfying flavors in every bite. Served with roasted potatoes and onions, it’s a wholesome, festive meal your guests will love.
Ingredients
For the Rice Stuffing:
3 tablespoons olive oil
¼ cup pine nuts
350 grams ground lamb or beef
1 onion, diced
2 teaspoons baharat spice mix
1 cup basmati rice, washed and soaked for 15 minutes
1 cinnamon stick
2 bay leaves
1½ cups water
2 tablespoons fresh parsley, chopped
For the Chicken:
1 whole chicken (1.5–2 kg), cleaned and patted dry
3 tablespoons olive oil
1 tablespoon baharat spice mix
2 teaspoons cinnamon
2 tablespoons lemon juice
1 teaspoon garlic paste
Salt and pepper, to taste
For the Roasting Tray:
2 potatoes, peeled and cut into chunks
2 large onions, cut into crescents
2 teaspoons garlic paste
2 teaspoons cinnamon
1 tablespoon baharat spice mix
2 tablespoons olive oil
Instructions
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Prepare the Rice Stuffing: Heat olive oil in a large pot and sauté diced onions until translucent. Add ground meat and cook until browned. Stir in baharat, salt, and pepper. Add soaked rice, cinnamon stick, and bay leaves. Pour in water, bring to a boil, then simmer for 10–12 minutes. Remove from heat, discard cinnamon and bay leaves, and stir in pine nuts and parsley.
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Prepare the Chicken: Preheat your oven to 200°C (390°F). In a small bowl, combine olive oil, baharat, cinnamon, lemon juice, garlic paste, salt, and pepper. Rub this mixture all over the chicken, including the cavity.
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Stuff and Roast the Chicken: Stuff the chicken with the rice mixture and secure with toothpicks or kitchen twine. Place in a roasting pan. Toss potato chunks and onion crescents with garlic paste, cinnamon, baharat, olive oil, salt, and pepper, and arrange around the chicken.
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Roast: Cover the pan with foil and roast for 1½ hours. Remove the foil and roast for an additional 30 minutes, until the chicken is golden and cooked through (internal temperature of 75°C or 165°F).
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Serve: Let the chicken rest for 10 minutes before carving. Serve with roasted potatoes and onions, spooning the pan juices over the top.
Notes
Vegetarian Option: Replace the ground meat with sautéed vegetables and nuts for a plant-based stuffing.
Spice Level: Adjust the amount of baharat to suit your desired spice level.
Serving Suggestion: Pair with a side of yogurt or a fresh salad for a complete meal.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasted
- Cuisine: Middle Eastern
Nutrition
- Calories: Approx. 450 kcal (varies based on ingredients used)
