Fahad Inc. Dishes

    Da-jaj mahshee ~ Stuffed chicken

    Serves 4

    Mahshee literally means stuffed or filled and this recipe is simply one of the most delicious I have come across. While it is a traditional barbecued dish, I have added extra spices and more ingredients to further enhance its flavor and appeal to the taste buds of today.
    After it is cooked, traditionally, it is served on a large stainless steel tray which has been lined with ra-gagg bread. The bread absorbs some of the juices, thus giving it a flavor of its own. The chicken must be eaten hot, accompanied by salad, lemon wedges and yoghurt. Eaten with the right hand, the bones all discarded with the left.

    1 fresh chicken with skin
    1 x 3" (8cms) piece of ginger
    8 cloves
    1/2 teaspoon turmeric
    2 teaspoons bezar
    salt to taste
    1/4 cup lemon juice
    1 can chick peas drained or 1 cup yellow split peas, boiled and drained.
    3 tablespoons loomi
    1 tablespoon tomato paste
    1/2 cup peeled almonds
    1/2 cup raw cashews
    3/4 cup raisins
    1/4 cup pine seeds
    3 hard boiled eggs
    4 onions thinly sliced
    1/4 teaspoon black pepper
    1/4 teaspoon ground cinnamon
    1 teaspoon ground cardamom
    1 teaspoon saffron
    salt to taste

    Grind the ginger, garlic, turmeric, bezar, salt and lemon juice together. Clean the chicken and pierce it, then rub the ground mixture into the skin. Leave for 15 minutes. Meanwhile, prepare the remaining ingredients as follows:
    Put saffron in a little water and leave to soak. Fry onions, cashew, pine nuts and almonds until all slightly brown, add remaining ingredients except the eggs and saffron. Add 1/4 cup water and stir. Stuff the chicken with the mixture, cut the eggs into pieces and add.
    Line a large aluminum rice pot with aluminum foil and place stuffed chicken on top, pouring any remaining marinade over the top. Pour saffron over and cover the chicken with more foil. Cook over hot coals on a barbecue, putting more hot coals on top of the lid and leave for 35-40 minutes. Remove coals from lid and check, turn the chicken and cook until done, adding more coals when necessary. Serve with ra-gagg bread.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

    Copyright © 1996 by Fahad Inc.
    Maintained by: Fahad Al Mahmood